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How to Prepare

  • Large She-crab with Roe or Blue Crab 1.0 kg
  • Garlic, minced 5.0 g
  • Seasoning Sauce made with Oyster Sauce 3.0 tbsp
  • Curry Powder 0.5 tbsp
  • Green Onion, chopped 15.0 g
  • Celery, chopped 15.0 g
  • Red Chili 10.0 g
  • Bell Pepper 10.0 g
  • Onion 20.0 g
  • Unsweetened Condensed Milk 3.0 tbsp
  • Chinese Wine 0.5 tbsp
  • Chili Paste 1.0 tbsp
  • Chili Paste Oil 1.0 tbsp
  • Chili Powder 0.3 tsp
  • Vegetable Oil 3.0 tbsp
  • Egg 1.0 egg
  • Tapioca Flour, diluted with water 1.0 tbsp
  • Soup Stock 50.0 g

Main Sauce for Stir Frying Made with Oyster Sauce, Asian-Style Formula

  1. How to Prepare

    • Crack the crab, take the meat and chop it into pieces and then place it on a plate along with green onions, celery, and sliced ginger. Steam until the meat is cooked. Set aside.
    • Heat a wok and add vegetable oil. Sauté the sliced garlic and celery with Chinese wine. Add soup stock into the wok and season with oyster sauce, curry powder, chili powder, and chili paste. Add sliced onions, bell peppers, and steamed crab. Pour the unsweetened condensed milk into the wok followed by tapioca flour and egg. Whisk together until all ingredients are well-mixed and thickened.
    • Add sliced red chili, chopped green onions, chopped celery, and stir fry until cooked. Mix the chili paste with the crab to give it a savory color. Serve on a hot plate.
    • Tips: Change the main ingredients to seafood meat such as shrimp, squid, fish, and others.
  2. Main Sauce for Stir Frying Made with Oyster Sauce, Asian-Style Formula

    • Mix all ingredients and stir well.