Lingham's Spicy Chilli Mud Crab
Lingham's Spicy Chilli Mud Crab
  • 2 whole live mud crabs, cleaned and cut into 4 (you can also use flower crabs for this recipe)
  • Oil for cooking
  • Fresh coriander to garnish
  • 1/2 bottle Lingham's Ginger Chili Sauce
  • 10 shallots, chopped
  • 6 garlic, chopped
  • 1 piece ginger, finely minced
  • Salt to taste
  • 200ml water
  • 1 TBSP tapioca starch mixed with 3 TBSP water
  • 1 egg white, lightly whisked
  • Heat oil in a wok and lightly deep fry crabs until they turn red. Remove and drain off excess oil. 
  • Pour away the excess oil leaving around 4 tablespoons in the same wok, heat oil and fry shallots, garlic and ginger until fragrant. 
  • Next add in Lingham's Chili Sauce and water, bring to a boil and season to taste with salt, add in the crabs, cover and cook over medium heat for 5 minutes. 
  • Stir in the tapioca starch mixture to thicken the sauce. Lastly, stir in the whisked egg whites to create a flower drop effect. 
  • Garnish with chopped fresh coriander and serve immediately.




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