Prima Online

Serves 2 - 3

Chilli Crab Peanut oil Live Sri Lanka crab	4.93 oz / 146 ml (¾ cup) 1-1.2 kg

Chilli Crab Gravy Peanut oil, reserved from frying crab Chilli Crab Paste* Crab juice, reserved from soaking crab Water (for Step C4) Extra Hot Chilli Mix* Chilli Crab Premix* Water (for Step C7) Eggs, lightly beaten	2 tsp 1 pkt 1 cup 15.89 oz / 470 ml (2 cups) 1 pkt (as desired) 1 pkt 1.01 oz / 30 ml (1¾ tbsp) 2 nos

Garnish
Coriander leaves

* Included in this Prima Taste pack

A. To prepare crab
1. Submerge live Sri Lanka crab in ice-cold water until it stops moving. Remove from water and clean shell.
2. Remove from body all the parts that cannot be eaten. Set aside shell with roe.
3. Cut away sharp tips of legs. Cut body in half, then into 3 pieces for each half. Hammer the pincers so that the shell is slightly cracked.
4. Keep the crab juice collected for Step C3.

B. To fry crab
1. Pour peanut oil in a wok and warm for 30 secs on medium heat.
2. Add crab (without shell) and cover the wok. Fry for 1 min. Turn over the crab and fry for another 30 secs.
3. Remove crab and strain fried peanut oil for later use.

C. Chilli crab
1. In a wok, mix 1 tsp fried peanut oil (from Step B) with Chilli Crab Paste. Stir for 1 min on medium heat.
2. Add fried crab from Step B. Stir well, coating entire crab with the paste. Cover the wok. Fry for 1 min on medium heat.
3. Pour crab juice from Step A around the crab. Mix well for 30 secs.
4. Gradually add 15.89 oz / 470 ml water.
5. Place shell from Step A over crab, with outer shell facing up. Cover wok for 1.5 mins. Stir and scoop gravy over crab. Cover for another 2.5 mins, then scoop gravy over crab again.
6. Sprinkle over crab the desired amount of Extra Hot Chilli Mix.
7. In a separate small bowl, stir Chilli Crab Premix into 1.01 oz / 30 ml water. Mix well and add to crab, stirring gravy evenly for 30 secs.
8. Pour beaten eggs around crab and stir for 20 secs.
9. Add 1 tsp fried peanut oil (from Step B) onto crab and stir. Coat crab with gravy.

D. To serve
1. Place crab and gravy on serving platter and garnish with coriander leaves.
2. Serve with rice or crusty French loaf.

CHEF’S TIPS
You may also use other types of crab or other seafood such as lobsters, mussels, clams and prawns.

STORAGE
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.

Volume Conversion: 1 cup ≈8 oz / 230 ml

（2-3 人份）

材料
辣椒螃蟹

花生油活斯里兰卡螃蟹	146 毫升(¾杯) 1-1.2 公斤

辣椒螃蟹酱花生油(炸螃蟹时保留下来的油) A 辣椒螃蟹糊(Chilli Crab Paste) 蟹汁(浸螃蟹时保留下来的汁) 水(用于C4步骤)* 特辣混合料* (Extra Hot Chilli Mix) B 辣椒螃蟹调配粉* (Chilli Crab Premix) 水(用于C7步骤) 鸡蛋(稍微搅拌)	2 茶匙 1 包 1 杯 470 毫升(2 杯) 1 包 (适量) 1 包 30 毫升(1¾汤匙) 2 粒

配料
芫荽

* 百胜厨即煮可食的主料全在包装里

A. 螃蟹的预备步骤
1. 把活的斯里兰卡螃蟹浸在冰水里, 直到它停止不动。取出清洗蟹壳。
2. 把不能食用的螃蟹部分全去除。留下蟹壳和黄膏待用。
3. 剪掉蟹脚的尖端。把螃蟹切成两半。每一半切成三块。捶打蟹螯, 直到蟹壳稍微裂开。
4. 将蟹汁保留在C3步骤时使用。

B. 炸螃蟹
1. 把花生油倒入锅里, 用中火热30秒。
2. 加入螃蟹(去壳), 然后盖锅。油炸1分钟。将螃蟹翻转过来, 多炸30秒。
3. 取出螃蟹, 沥干油留旁待用。

C. 辣椒螃蟹
1. 将1茶匙的花生油(炸螃蟹时保留下来的油) 和A辣椒螃蟹糊(Chilli Crab Paste) 倒入锅里。用中火拌均1分钟。
2. 加入B步骤炸过的螃蟹, 拌均, 并确定螃蟹完全沾上辣椒螃蟹糊。盖锅。用中火炒1分钟。
3. 倒入蟹汁(浸螃蟹时保留下来的汁)。搅拌均匀30秒。
4. 慢慢加入470毫升的水入锅里。
5. 把A步骤的蟹壳(壳背向上) 放在螃蟹上。盖锅焖1.5分钟。搅拌并把酱汁淋在螃蟹上。再盖锅多2.5分钟, 然后再把酱汁淋在螃蟹上。
6. 随个人喜好洒入适量的特辣混合料(Extra Hot Chilli Mix)。
7. 在另一碗里。将B辣椒螃蟹调配粉( Chilli Crab Premix) 和30毫升的水拌均。再加入螃蟹里, 搅拌均匀30秒。
8. 将搅拌的鸡蛋加入螃蟹里, 调匀20秒。
9. 倒入1茶匙的花生油(炸螃蟹时保留下来的油), 调匀, 把酱汁淋在螃蟹上。

D. 食用
1. 将辣椒螃蟹和酱汁盛在盘子上, 以芫荽点缀。
2. 以白饭或法式香脆面包来配食。。

烹饪点子
您可采用其他种类的螃蟹或其他海鲜, 例如龙虾、淡菜、蛤和虾。

储存
储置阴凉, 干燥之处。包装一旦打开, 就得放进冰箱, 并在三天内用完。

容量兑换: 1 杯≈230毫升

Japanese Cooking Instructions

Please refer to PDF download for our cooking instructions in Japanese language.