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Crab San Chou Bau

Crab San Chou Bau

Felicity MacLeod

Felicity MacLeod

Prep 20 mins20m
Cook 5 mins5m
Serves 1

This has to be one of the freshest dishes I've ever made; it's easy, tasty and light.

This is another little wonder from the Lazat cooking school, Ana the owner also suggests swapping the crab for prawns, chicken, pork or beef; just add them in after adding the garlic and ginger.

↬ Adapted from : Welcome to LaZat. Malaysian Home Cooking Class Kuala Lumpur :

Ingredients

  • 1 medium Crab (~ 60 g, boiled, shelled and minced)
  • 1 tbsp Vegetable Oil
  • ½ tsp Sesame Oil
  • 1 clove Garlic (chopped)
  • ¼ Red Capsicum (deseeded and finely ficed)
  • 2 Water Chestnuts (peeled and cut into small cubes)
  • 1 tsp Oyster Sauce
  • 1 tsp Chinese Cooking Wine
  • ¼ tsp Salt
  • ⅛ tsp White Pepper
  • 1 sprig Spring Onion (chopped)
  • 2 sprigs Corander (chopped)
  • 4-5 Butter Lettuce Leaves (medium size, washed & dried)

Instructions

Keep screen awake
  • 1
    On medium heat, place vegetable oil in a wok. Add in garlic and ginger and stir fry for a few seconds, (if adding prawns or meat, add it in now and fry for a few minutes) followed by red capsicum and water chestnuts and continue frying for a few minutes.
  • 2
    Add in all the seasoning (oyster sauce, Chinese cooking wine, salt & pepper), continue frying for a few seconds.
  • 3
    Then add in boiled crabmeat, stir and mix well.
  • 4
    Finally add in sesame oil, spring onion and coriander leaves, give a quick toss and turn off the heat.
  • 5
    Place crabmeat into the lettuce cups and serve.

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