4 Serves
59 Mins
Clean and prepare the fresh crab by removing the shell and cutting it into manageable pieces, then set aside.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
82 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
155 mg / 1,250 mgPotassium
468 mg / 4,700 mgSodium
354 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
7 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the vegetable oil in a large wok over medium-high heat.
Sauté the aromatics including garlic and onion until fragrant, then stir in the chilli paste and tomato sauce to form the base.
Add the crab pieces to the wok and toss thoroughly to coat them in the spicy sauce, then season with salt and pepper.
Whisk the egg and pour it into the sauce, stirring gently until it creates a silky, thickened texture, then serve immediately.
25
g95
g20
g
Yemeni
