Serves 4
Ingredients:
1x1kg live mud crab
1 egg, lightly beaten
1 red chilli, finely sliced
½ tsp crushed garlic
½ tsp salt
¼ tsp ground white pepper
oil, for deep-frying
Seasoning Mix:
4 tbsp plain flour
4 tbsp rice flour
3 tsp caster sugar
1 tsp ground white pepper
Method:
- Place the crab in the freezer for 2 hours or until it is absolutely immobile and dead.
- Scrub the crab clean of any mossy bits. Pull back the apron from the underbelly and snap off. Twist off the legs and claws. Pull the body apart and remove the feathery gills and internal organs. Using a cleaver, chop the body into 4 pieces. Crack the claws with a good hit with the back of the cleaver.
- Combine the egg with the chilli, garlic, salt and pepper in a large bowl. Put the crab pieces in the mixture; cover and refrigerate overnight.
- To make Seasoning Mix: Sift all the seasoning ingredients together on a large plate. Dip all the crab segments in the seasoning and dust off excess.
- Heat the oil in a wok and deep-fry the claws for 7 to 8 minutes, the body portions for 3 to 4 minutes and the legs for 2 minutes. Drain on paper towels and serve.
Note: Eat the crab with your fingers. This dish should be served on its own, without rice.
Nutrition per Serve:
Protein 20g
Fat 2g
Carbohydrate 25g
Dietary Fibre 1g
Cholesterol 150mg
810 kJ (190cal)
Air popped popcorn is one of the best snacks to choose for overall crunch appeal. Its light, healthy and provides a high amount of fiber. You can pickup a air popper for about $10-15 at your local Wal-Mart or Target. Bags of popcorn kernels are very inexpensive and will last you a while. For extra taste, add a few squirts of fat free butter spray and a pinch of seasoning salt.
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