Hong Kong-style crab cooked with basil leaves

Sliced crab is cooked in a sauté pan with garlic, ginger, and chilies, along with oyster sauce, soy sauce, sweet soy sauce, and sesame oil until the mixture is absorbed. Fresh basil leaves are added at the end, resulting in a savory-sweet flavor with a fragrant basil aroma.

Ingredients

• 700 gr crab
  
• 1 tie the basil leaves
  
• 1 spring onion stalk
  
• 3 clove of garlic (bruise and thinly slice the ginger)
  
• 1 egg grain
  
• 1 /2 tsp fine salt, 1/2 tsp granulated sugar, enough oil
  
• 1 /2 tsp pepper powder
  
• 1 tsp sweet soy sauce
  
• 1 tbsp oyster sauce
  
• 1 Tablespoon cooking wine
  

Steps

1. Wash the crabs, don't throw away the strings yet, brush the crabs between the crabs. Cut the crabs into several pieces, wash them again, lift them out and drain them.
   
2. Wash the basil leaves and spring onions, then cut them like this, then set aside.
   
3. 1 beaten egg
   
4. Prepare a frying pan, saute the spices until fragrant.
   
5. Then add the crab, stir "add the cooking wine, then add the basil leaves and spring onions, stir" then add all the spices, stir well, add ±3 tbsp of water, cover again. ±5 minutes with medium heat.
   
6. Finally add the eggs, stir well.
   
7. The crab is cooked, remove and set aside
   
8. The crab is cooked and ready to be served
   

Languages

Hongkong-Krabbe mit Basilikumblättern - Deutsch (German) version
Hong Kong-style crab cooked with basil leaves - English version
Cangrejo estilo Hong Kong cocido con hojas de albahaca - Española (Spanish) version
Crabe à la Hong-Kong aux feuilles de basilic - Français (French) version
Granchio alla Hong Kong con foglie di basilico - Italiana (Italian) version
香港風バジル葉入りカニ料理 - 日本語 (Japanese) version
홍콩식 바질잎 게 요리 - 한국인 (Korean) version
ปูผัดใบโหระพาสไตล์ฮ่องกง - แบบไทย (Thai) version
港式九层塔炒蟹 - 简体中文 (Simplified Chinese) version
港式九層塔炒蟹 - 香港繁體中文 (Traditional Chinese - Hong Kong) version