Soft Shell Crab With Bok Choy And Chili Sauce

• 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

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

oyster sauce, chili jam, cornstarch, peri peri rub, lemon pepper, lemon peel, shell crabs, eggs, vegetable oil, peanut oil, corn, choy, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/36378 (may not work)