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Satay Crab Casserole
What You Will Need
Ingredients
- 50 g / 1.8 oz. mung-bean vermicelli (chopped)
- 1 fresh crab (about 300 g / 10.6 oz.) (cut into pieces)
- 3 ginger slices
- 2 garlic cloves (crushed)
- 3 green onions (chopped)
- 1 Tbsp. chopped shallots
- 1 Tbsp. cooking oil
- 3 Tbsp. chopped pineapple
- Chinese parsley as desired
- red chili peppers as desired (cut into rings)
Seasoning
- cornstarch (for dusting)
- 2 Tbsp. Lee Kum Kee Satay Sauce
- 1 Tbsp. Shao Hsing wine
Sauce Mix
- 1 Tbsp. Lee Kum Kee Premium Oyster Flavored Sauce
- 1 Tbsp. Lee Kum Kee Premium Soy Sauce
- 1/2 tsp. sugar
- 250 ml / 8.5 fl. oz. water
Made with
Lee Kum Kee products
How to make it
Soak vermicelli in water until soft. Drain.
Dust crab with cornstarch. Deep-fry or pan-fry until golden and cooked. Drain and set aside.
Saute ginger, garlic, shallots, and satay sauce in 1 Tbsp. oil until fragrant. Add crab and drizzle with wine. Stir in Sauce Mix and pineapples and bring to a boil.
Add vermicelli and simmer until sauce is thickened. Transfer to a heated casserole dish and garnish with chili peppers and Chinese parsley.
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