550 g mud crab / lobster 2 tablespoon corn flour 150 g chilli sauce 100 ml shellfish stock 5 g garlic, chopped 1 egg, beaten 10 g spring onion, chopped 2 lime wedges
For the chilli sauce:
25 g garlic, chopped 25 g ginger, chopped 25 g onion, chopped 5 g chilli flakes 5 g chilli powder 100 g fresh tomato, chopped Salt to taste 5 g sugar 10 ml vinegar 25 g tomato ketchup 1 tablespoon oil
Method
For the chilli sauce:
Mix garlic, onion and ginger.
Heat oil in a pan and saute the garlic - onion - ginger mixture.
Add chilli flakes, chilli powder and cook for a few minutes.
Add rest of the ingredients except the tomato ketchup.
Cook for 10 - 15 minutes. Add ketchup and cook for further 3 - 4 minutes.
Remove from heat and cool. The sauce is ready to use.
For the chilli crab:
Clean the crab, break into 4 pieces and coat with corn flour.
Quickly deep fry in very hot oil so that the juices are sealed in with the meat.
Heat oil in a wok. Saute the chopped fresh garlic. Add in the chilli sauce, shellfish stock and finally the fried crabs.
Stir fry the crab with the sauces, cover it for a while and break the claws.
Check the seasoning and pour the beaten eggs wash over.
Serve with lemon wedges and garnish with freshly chopped spring onions.
Singapore Chilli Crab
Serves: 1
Preparation Time: 15 minutes
Ingredients
2 tablespoon corn flour
150 g chilli sauce
100 ml shellfish stock
5 g garlic, chopped
1 egg, beaten
10 g spring onion, chopped
2 lime wedges
For the chilli sauce:
25 g ginger, chopped
25 g onion, chopped
5 g chilli flakes
5 g chilli powder
100 g fresh tomato, chopped
Salt to taste
5 g sugar
10 ml vinegar
25 g tomato ketchup
1 tablespoon oil
Method
For the chilli sauce:
Heat oil in a pan and saute the garlic - onion - ginger mixture.
Add chilli flakes, chilli powder and cook for a few minutes.
Add rest of the ingredients except the tomato ketchup.
Cook for 10 - 15 minutes. Add ketchup and cook for further 3 - 4 minutes.
Remove from heat and cool. The sauce is ready to use.
For the chilli crab:
Quickly deep fry in very hot oil so that the juices are sealed in with the meat.
Stir fry the crab with the sauces, cover it for a while and break the claws.
Check the seasoning and pour the beaten eggs wash over.
Serve with lemon wedges and garnish with freshly chopped spring onions.