Thursday, July 12, 2007




Crabs weighing about 500gm
6 fresh red chillies
5 cloves of garlic
2 stalks spring onion
1 coriander plant
3 tablespoon cooking oil

For the sauce

3 tablespoon tomato ketchup
1-1/2 tablespoon sugar (adjust to preference)
1/4 teaspoon salt
1 teaspoon salted brown bean paste (pounded)
1 cup water
1-1/2 teaspoon corn flour
1/4 teaspoon dark soya sauce
1/2 teaspoon lime juice

1) Killed crab and wash thoroughly
2) Break off the pincers and hit gently with a pestle
3) Cut remaining body into small pieces
4) Peel garlic and grind coarsely
5) Grind chillies coarsely too
6) Wash spring onions, discard root, cut into finger
7) Cut coriander into 1" length
8) Mixed sauce ingredients except for lime juice
9) Heat wok, add oil and when hot, add garlic, stir
fry for 1 minute
10) Add Chillies and stir fry for another minute
11) Add crabs and stir fry for 2 to 3 minutes
12) When shells turn slightly red, stir sauce and add
to the crab, stir well for 2 minutes. Cover with a lid
and simmer over high fire for 5 to 7 minutes until
shells turn bright red
13) Remove cover, add lime juice, stir well and add
spring onion
14) Turn off heat, stir well and serve, garnish with
coriander leaves

Tips: If want more sauce, double the sauce ingredients
This sauce may be use for other types of shell
seafood,e.g. kings prawns, crayfish, or lobsters

No comments: