Wok Tossed Mud Crab With Sate Sauce Cua Xao Sate Recipes

Steps:

• In a mixing bowl, combine the oyster sauce, hot water, sesame oil, and sugar. Add the beef and marinate for 10 minutes.
• Heat the wok over high heat until smoking hot. Add the vegetable oil, then add the beef and sear on each side for 1 minute, the beef should be charred and the wok flaming.
• Add the garlic, onions, and butter to the wok and continue to stir-fry for a further 2 minutes. The beef should be medium-rare.
• Serve with jasmine rice or baguette and dip into soy sauce and chile sauce.

Steps:

• Thread the lamb cubes onto satay skewers. In a bowl, mix together soy sauce, coriander seed, black pepper and lime juice. Brush each skewer with the sauce, coating well. Grill or broil the satay until medium rare. Stir the sliced shallots into the remaining sauce and serve as a dip for the cooked satay.;

Steps:

• In a saucepan bring 1 cup water to the boil, add lemongrass and pippies. Cover and cook until pippies open slightly, about 4 minutes.
• In a bowl, add sugar, oyster sauce, and fish sauce. Mix until sugar dissolves and set aside.
• Now strain the pippies, reserving its broth.
• Heat a wok to high heat, add oil, garlic, red shallots, followed by the pippies then wok toss for 1 minute.
• Add the sauce and 3 tablespoons pippie broth, toss for a further minute then add the dissolved potato starch.
• Now add chile, pepper and lastly the Asian basil then toss through.
• Eat with beer.