Cua Xao Sate

Wok tossed Mud Crab (Cua Xao Sate)

Here’s a snippet of your favorite seafood dish Wok tossed Mud Crab (Cua Xao Sate)


What you need:


  • 2 live crabs

  • vegetable oil

  • potato starch

  • 3 red Asian shallots

  • 2 garlic cloves

  • 3 spring onions (scallions)

  • 2 long red chillies

Sate sauce

  • 2 cups vegetable oil

  • ½ bulb garlic

  • 10 spring onions

  • 200 g crab meat

  • 100 g dried shrimp

  • 25 g dried chilli flakes

  • 2 tsp sugar

  • 1 tbsp oyster sauce

  • 1 tsp salt

  • 2 tsp fish sauce

  • 100 ml chilli oil


Here’s how you make Wok tossed Mud Crab (Cua Xao Sate)


  1. In a saucepan, saute the garlic and spring onions. Add in the crab meat, shrimps, sugar, oyster sauce, salt, and fish sauce. Stir and let it simmer for 30 minutes stirring occasionally then add the chilli oil and let it simmer again for 5 minutes.

  2. To make it easier to eat and extract the meat of the crab, remove the upper shell of the crab as well as its gills and cut on its stomach half then another half to make 4 pieces.

  3. Bread the crabs with potato starch and remove excess oil. In a preheated saucepan deep-fry the coated crab until golden brown. Remove excess oil in a paper tissue.

  4. In the same pan, remove some oil and saute garlic and shallots. Add a tablespoon of sate sauce and stir for a minute. Combine the crabs and spring onions the stir-fry to coat the crab well.

  5. Serve the crab with jasmine rice.




Cua Xao Sate



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Wok tossed Mud Crab (Cua Xao Sate)
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