Soft Shell Crab Salted Egg Pasta
If your guests love Asian-fusion flavours, this could be their new favourite pasta dish. Why? Just try this combination of soft-shell crabs fried to a golden crisp, accompanied with a warm plate of pasta in a tantalising salted egg sauce.
Ingredients
Soft Shell Crab
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Soft Shell Crab 10 pc
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Corn Flour 150 g
Frying Flour Batter
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Corn Flour 90 g
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Plain Flour 180 g
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Self-Raising Flour 90 g
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Water 450 g
Salted Egg Sauce
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Margarine 100 g
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Curry Leaves, plucked and cleaned 16 g
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Chilli Padi 8 g
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Shallot, sliced 50 g
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Evaporated Milk 200 g
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Water 240 g
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Sugar 80 g
Pasta
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Spaghetti, blanched 1 kg
Before Serving
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Spring Onions, curled 10 g
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Chilli, sliced 10 g
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Affilla Cress 10 g
Preparation
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Soft Shell Crab
- Coat the soft shell crab with corn flour and set aside.
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Frying Flour Batter
- In a mixing bowl, mix all the ingredients together and set aside.
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Salted Egg Sauce
- In a pot, melt margarine, stir fry curry leaf, shallots and chili padi till fragrant.
- Add in evaporated milk, water and bring to boil.
- Whisk in sugar, Knorr Golden Salted Egg Powder and Knorr Chicken Stock.
- Let it simmer for 2 mins.
- Set aside.
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Pasta
- Blanch pasta till al dente and set aside.
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Before Serving
- Preheat deep fryer to 180 degree Celsius.
- Coat the soft shell crab with the batter and deep fry the chicken wings for 6mins till it is cooked and golden brown.
- Drain off excess oil.
- Heat up salted egg sauce, fold in pasta and let it simmer for 1min.
- Plate salted egg pasta and top it with fried soft shell crab.
- Garnish with chili, spring onions and affilla.
- Ready to serve.
