Lee Kum Kee USA（李錦記）のインスタグラム(leekumkeeusa) - 7月24日 04時06分

Satay Crab Casserole does nothing less than impress. Packed with fresh and flavorful crab, everyone will be asking for seconds!

What You Will Need
Ingredients
50 g / 1.8 oz. mung-bean vermicelli (chopped)
1 fresh crab (about 300 g / 10.6 oz.) (cut into pieces)
3 ginger slices
2 garlic cloves (crushed)
3 green onions (chopped)
1 Tbsp. chopped shallots
1 Tbsp. cooking oil
3 Tbsp. chopped pineapple
Chinese parsley as desired
red chili peppers as desired (cut into rings)

Seasoning
cornstarch (for dusting)
2 Tbsp. Lee Kum Kee Satay Sauce
1 Tbsp. Shao Hsing wine

Sauce Mix
1 Tbsp. Lee Kum Kee Premium Oyster Flavored Sauce
1 Tbsp. Lee Kum Kee Premium Soy Sauce
1/2 tsp. sugar
250 ml / 8.5 fl. oz. water

Premium Soy Sauce (No Preservatives Added)
How to make it
Soak vermicelli in water until soft. Drain.
Dust crab with cornstarch. Deep-fry or pan-fry until golden and cooked. Drain and set aside.
Saute ginger, garlic, shallots, and satay sauce in 1 Tbsp. oil until fragrant. Add crab and drizzle with wine. Stir in Sauce Mix and pineapples and bring to a boil.
Add vermicelli and simmer until sauce is thickened. Transfer to a heated casserole dish and garnish with chili peppers and Chinese parsley.

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