Posted 3:56 AM by Mezhal Ulao in Labels: Food, How To, Recipe
I have been craving for the old Singaporean Chilli Crabs ever since I got back from Singapore last 2006 and I have been looking around and trying out different recipes to try and replicate it here back home. It took me quite awhile and I have finally found one that actually works and I couldn't wait to share it here with all of you in today's Food Fridays.
- 6 live blue crabs
- 4 tbsp peanut or vegetable oil
- 3 tbsp garlic, finely minced
- 2 tbsp ginger, finely grated
- 1 large egg
- salt and pepper
To Combine for the Chilli Sauce
- 4-5 tbsp or to taste Chilli Paste
- 1 cup tomato ketchup
- 2 tbsp sugar
- 2 tbsp rice vinegar or lemon juice
- 1 tbsp dark soy sauce
- 1/2-1 tbsp soy bean paste
- 1 tbsp cornstarch
- 1 cup water
- Clean Blue Crabs and cut into halves. Crack the shells and claws gently with a wooden mallet.
- In a bowl combine chilli sauce ingredients, mix well.
- Heat peanut or vegetable oil in a hot wok, add garlic ginger and chilli paste - stir fry for about 2 - 3 minutes.
- Add combined chilli sauce ingredients to wok.
- Bring sauce to a boil. Add salt and pepper to taste.
- Toss in crabs, stir fry to coat with sauce, about 2 minutes.
- Cover and cook crabs over medium to high heat until they turn red in color.
- Lift cover from time to time to give it a good stir
- When crabs are almost fully cooked, push crabs to the side of the wok, or remove them with a slotted spoon.
- Break an egg intoo the sauce, stirring gently to form yello and white streaks, then mix the crabs.
- Remove crabs from the wok and keep warm. Let it stand for about 10 minutes for the flavors to meld.
- Serve with French Baguettes to dip into the yummy sauce. ;)