14 December 2012,01:46 by

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Serves :

Preparation Time :

Cooking Time :
30 minutes

Preparation Method :

  • Crack the legs and larger front claws with the flat side of the cleaver. Coat the shells carefully with corn flour.
  • Heat one-cup oil in a large wok and cook the crab halves at a time. Turn and hold the crab in the hot oil until the shell just turns red. Set it aside.
  • Add the remaining oil to the wok and cook the onion, ginger, garlic and chilli tomato sambhal for 5 - 7 minutes over medium heat and stirring regularly.
  • Add the ketchup, stock, soy sauce and sugar. Bring to boil and cook for further 10 - 15 minutes.
  • Drop the crab to the wok and simmer, turning carefully in the sauce to coat it properly.
  • Finally add in the bell pepper and onion with the beaten egg.
  • Garnish with coriander leaves. Serve hot with steamed rice.


  • 250 grams Whole king crab, halved and rinsed
  • 75 grams Colored bell pepper, cubed    
  • 100 grams finely chopped Onion    
  • 75 grams Corn flour
  • 3 tablespoons Tomato chilli sambhal    
  • 1 tablespoon Oyster sauce    
  • 175 ml IDHAYAM sesame oil     
  • 1 Onion, finely chopped    
  • 2 tablespoons Ginger, grated    
  • 4 cloves grated Garlic, finely chopped        
  • 175 ml Chicken stock    
  • 2 tablespoons Light soy sauce    
  • 1 tablespoon Rice wine    
  • ½ teaspoon Sugar    
  • 1 Egg, beaten    
  • Coriander sprig for garnish

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