* Exported from MasterCook *

SINGAPORE CHILLI CRAB

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 0-5G Low Carb Regional Asian
Seafood Shellfish Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 med crabs, blue
4 tbsp peanut oil
2 tsp chopped garlic -- very fine
2 tsp grated ginger root -- very fine
2 tsp red chiles
1/4 cup tomato sauce
1/4 cup chili sauce
1 tbsp splenda
1 tbsp light soy sauce
1/2 tsp salt

Remove top shell and feather-like tissue under it. Chop bodies in two (4 if they are large) and detach large claws. Scrub any algae from shells. Crack claws so flavours can penetrate.
Heat oil in a wok and fry pieces of crab quickly, turning them until they become red, Remove from wok and Fry garlic and ginger for a few seconds until aromatic. Add chillies and remaining ingredients with 1/2 cup water. Return pieces of crab and let them simmer in sauce for 5 minutes. If using cooked crab, clean as described but only heat through in sauce-it is unnecessary to deep-Fry. Reduce oil to 1 tablespoon.

Cuisine:
"Asian"
Source:
"Oriental Seafood Asian Cooking Library"












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Per Serving (excluding unknown items): 191 Calories; 14g Fat (66.9% calories from fat); 13g Protein; 3g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 818mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES : Modified for Low Carb by The AUSSIE LC GOURMET Tony Blakemore Sept 2000
e-mail Tony@carb-lite.au.com
web site WWW.CARB-LITE.AU.COM









Nutr. Assoc. : 2917 0 0 0 0 0 0 0 1396 0