Langoustes or crabs in Siamese style
4 servings
30 minutes
The recipe is taken from the book "Seafood. Very simple.
1
Mix lobster or crab meat (rinse canned crabs with warm water) with finely chopped onion (1 piece), salt, pepper, vinegar, vegetable oil, and ginger powder.
- Canned crabs: 1 jar
- Onion: 4 heads
- Salt: to taste
- Ground black pepper: to taste
- Vinegar: to taste
- Vegetable oil: to taste
- Ground ginger: pinch
2
Leave to marinate for 1 hour.
3
Prepare a liquid dough from flour, milk, and eggs, and let it rest for 1 hour.
- Wheat flour: to taste
- Milk: to taste
- Chicken egg: 1 piece
4
Prepare the sauce: finely chop the onion, mix it with minced ginger, add a whole clove of garlic, and sauté.
- Onion: 4 heads
- Grated ginger: to taste
- Garlic: 1 clove
5
Once the onion is soft, remove the garlic, add the tomato puree and mix, seasoning well with salt and pepper.
- Tomato puree: to taste
- Salt: to taste
- Ground black pepper: to taste
6
Slightly dry the marinated pieces of langoustine or crab, dip them in the prepared batter, and fry in a large amount of well-heated vegetable oil.
- Canned crabs: 1 jar
- Wheat flour: to taste
- Milk: to taste
- Chicken egg: 1 piece
- Vegetable oil: to taste
7
Serve immediately with fluffy rice. Serve the sauce separately in a sauceboat.
- Rice: to taste