Crab with Sweet and Spicy Sauce

خلود الكرايCuisinier

Ingrédients

• 4 kg crab (crab), cut in half and cleaned
  4 kilogram
• 2 white onions, sliced lengthwise
  2 piece
• 2 red onions, sliced lengthwise
  2 piece
• 2 medium carrots, julienned
  2 piece
• 2 celery stalks, julienned
  2 piece
• 2 green bell peppers, julienned
  2 piece
• 3 red bell peppers, julienned and seeded
  3 piece
• 2 green onions, julienned
  2 piece
• 1 piece of fresh ginger, julienned
  1 piece
• Thin garlic sticks
  0
• 1/2 cup ketchup
  0.5 cup
• 1 can of tomatoes, crushed without water
  1 can
• 4 tablespoons tomato paste
  4 tablespoon
• 4 tablespoons Worcestershire sauce
  4 tablespoon
• 4 tablespoons soy sauce, salty
  4 tablespoon
• 4 tablespoons soy sauce, sweet
  4 tablespoon
• 4 tablespoons cornstarch, dissolved in a quarter cup of white vinegar
  4 tablespoon
• 1 teaspoon paprika
  1 teaspoon
• 1 teaspoon cumin
  1 teaspoon
• A pinch of white pepper
  0
• 2 chicken bouillon cubes, dissolved in a cup of warm water
  2 cube
• Sel
  0

Mesures

1. 1

   Grill the crab for ten minutes until the liquid comes out in an oven at 450 degrees without oil or water until it turns purple, then transfer to another clean baking tray.

   Matériel requis:

   Four

   🍳

   Baking tray

   10 minutes
2. 2

   In a large frying pan over high heat, sauté the white and red onions, then add the garlic, ginger, chili, followed by the carrots, celery, and bell peppers. Make sure to sauté them only and do not let them wilt; the vegetables should remain crunchy.

   Matériel requis:

   Poêle à frire

   10 minutes
3. 3

   Add the sauce ingredients and spices to the vegetables, let it simmer until thickened, then pour over the crab in the tray and cover the tray tightly with aluminum foil.

   10 minutes
4. 4

   Place in an oven at 500 degrees for twenty minutes.

   Matériel requis:

   Four

   20 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Selpour 100g

Cendres100 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques