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2 tablespoons corn starch, mixed
with 3 tablespoons water
2 eggs, lightly beaten
Chilli Ginger Sauce:
6 x red finger-length chilies,
5 x cloves garlic, minced
2 tablespoons finely minced ginger
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon rice vinegar
1 tablespoon water
Clean, wash and butter-fly prawns
Make the Chili-Ginger Sauce by whisking all the
ingredients in a bowl. Set aside.
Heat the oil in a wok over medium-low heat and add the
shallots, garlic, ginger and chilies. Stir-fry until fragrant, about 3
minutes, then add the Chili-Ginger Sauce, chicken stock, hot bean
paste, chili sauce, tomato sauce, sugar, rice wine, salt and pepper.
Give the prawns a quick char on the flat grill to colour.
Bring the sauce to a boil, then lower the heat and simmer for
2 minutes. Add the charred prawns and simmer, uncovered,
turning several times, until the prawns are well heated through
and cooked, about 2 to 3 minutes.
Add the corn starch/water mixture and stir until the sauce
thickens, about 30 seconds.
Add the eggs and stir until set, then transfer the chili crab
to a serving dish and serve with crusty bread.