Soft Shell Crab With Bok Choy And Chili Sauce - cooking recipe

Ingredients

1/2 cup oyster sauce
2 tbsp chili jam
2/3 cup cornstarch
1 tbsp peri peri rub
1 tbsp lemon pepper seasoning
2 tbsp finely grated lemon peel
4 None soft shell crabs, halved
2 None eggs, lightly beaten
None None Vegetable oil, for deep frying
2 tbsp peanut oil
1/2 cup canned baby corn
1 1/3 lbs baby bok choy, leaves separated
None None Lime wedges, to serve

Preparation

For the chili sauce, combine oyster sauce, chili jam and 1/4 cup water in small bowl. Set aside
Combine cornstarch, spices and lemon peel in medium bowl. Dip crab in eggs, then in spice mixture to coat; shake off excess.
Heat vegetable oil in wok on medium-high heat. Deep-fry crab, in batches, until lightly browned. Remove from wok; drain on paper towels.
Heat 2 tbsp peanut oil in wok on high heat. Stir-fry corn, bok choy and half the chili sauce until bok choy wilts. Season to taste.
Divide bok choy mixture between serving plates; top with crab. Drizzle with remaining chili sauce. Serve with lime wedges.