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Singaporean Chili Crab
Author: tsinoy.com Ingredients :
2 pcs live fresh Crabs, approximately 500 g each
1/2C flour
1/4C oil, for frying
1 bulb onion, finely chopped
1 thumb fresh ginger, finely grated
4 cloves garlic, finely chopped
5 pcs red chilies, finely chopped
2C tomato sauce
1C water
2T soy sauce
2T sweet chili sauce
1T rice vinegar
2T brown sugar
Procedure:
1. Wash the crabs well and scrub the shell.
2. Using a large cleaver, cut the crabs in half and rinse well under cold water, carefully removing the yellow gills or spongy parts.
3. Hit the legs and larger front claws with the flat side of the cleaver to crack the shell. This is to make the eating process easier.
4. Lightly and carefully coat the shells with a little flour.
5. Heat about 2 tablespoons cooking oil in a large wok and cook crabs, carefully turning and holding the crab in the hot oil until the shell just turns red.
6. Add the remaining oil to the wok and cook the onion, ginger, garlic and chili for 5 minutes over medium heat and stirring regularly.
7. Add the tomato sauce, water, soy sauce, chili sauce, vinegar and sugar. Bring to boil and cook for 15 minutes.
8. Return the crab to the wok and simmer, turning carefully in the sauce for 10 minutes or until the crab meat turns white.
9. Do not overcook.
10. Serve with steamed rice or fried mantao.
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