港式辣椒螃蟹

易做錯

Make sure to remove all seeds from dried chilies and wash hands immediately after handling fresh chilies to avoid skin irritation.

易做錯

Stir the sauce mixture thoroughly so the sugar and bean paste dissolve evenly, otherwise pockets of undissolved seasoning will burn during cooking.

易做錯

Blend until completely smooth with no visible chunks of lemongrass or galangal remaining, otherwise the texture of the sauce will be fibrous.

易做錯

Tap the crab claws gently to crack the shell

hitting them too hard will shatter the shell into sharp fragments embedded in the meat

易做錯

Coat only the exposed meat and roe portions with starch to seal in flavor and protect the delicate crab roe during frying, otherwise excess starch will make the oil muddy.

易做錯

Do not overcook the crab pieces during frying as they will finish cooking when simmered in the sauce later, otherwise the meat will become tough and dry.

易做錯

Stir continuously over medium heat so the dense spice paste does not burn on the bottom of the wok, otherwise it will develop a bitter burnt taste.

易做錯

Stir constantly after adding the sauce mixture as sugar-heavy sauces scorch very quickly, otherwise the sauce will turn bitter and smell burnt.

易做錯

Pour stock in gradually while stirring to prevent splattering and lumps, otherwise the sauce will not mix evenly.

易做錯

Keep heat at medium during simmering so the sauce reduces properly without burning, otherwise the sauce will evaporate too fast before the crab absorbs flavor.

易做錯

Pour the whisked egg in a slow, circular stream and do not over-stir, otherwise it will dissolve into cloudy strands instead of forming rich ribbons.

易做錯

Handle hot serving dishes carefully and use oven mitts if necessary to prevent burns when transferring heavy food from the wok.