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  • Recipe Satay Crab Casserole

Satay Crab Casserole

  • Difficulty
  • Serves
  • Preparation

    10mins

  • Cooking

    20mins

Chinese Food Seafood Dinner Lunch Less Than 30 mins

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

Ready Sauce

Other Sauces

Satay Sauce
Premium Oyster Sauce

Oyster Flavored Sauce

Premium Oyster Sauce
Premium Soy Sauce

Soy Sauce

Premium Soy Sauce (No Preservatives Added)

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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