I soooo love crabs!!! Last Thursday, I wasn’t able to go to the market due to the typhoon. Luckily, a vendor passed by our house selling crabs. So I excitedly asked him how much is his crabs. He told me that it costs P340 a kilo of female crabs and P280 a kilo for male crabs. I chose the female crabs because they have more “aligue”, my favorite part of the crab. I’ve bought 3 medium-sized crabs that is about 800 grams and paid only P250. Tumawad pa ako hehe.
However, the husband is not fond of crabs because, according to him, crabs are difficult and messy to eat, and it doesn’t make him fully-satisfied. But, I insisted to cook them using a different recipe.
Here it goes:
3 medium-sized fresh water crabs ( alimango )
1 head minced garlic
a thumb-size ginger, chopped and crushed
1 medium onion, chopped
¼ cup tomato catsup
2-4 pcs red chilis (or more, if you want them spicier)
2 TBSP oyster sauce
2 tbsp Chili-garlic Sauce (I used Lee Kum Kee)
1/3 c vegetable oil
salt and pepper
¼ cup sugar
2 tsp vinegar
2 TBSP soy sauce
¼ cup water, or as needed
1 tsp sesame oil
How to do it:
Scrub crabs with stiff brush and rinse well under cold running water.
Remove claws and smash slightly.
Chop crab backs into two. Take extra care to avoid discarding the aligue. Set aside.
Heat oil in a wok and fry crabs for 2 to 3 minutes. The crabs will change its color to orange. Set aside.
In the same wok, sauté the ginger, garlic, and onion. Lower the heat to avoid the garlic from getting burned.
Add the oyster sauce, soy sauce, tomato catsup, salt, pepper, chili-garlic sauce, water, and red chilies. Let it simmer for 1 minute in medium heat.
Then add vinegar. Don’t stir for 3 minutes.
Add the sugar. You will notice that the sauce will thicken. You may add more water if the sauce turned out to be very thick.
And finally, add the crab and sesame oil. Cover the wok and cook for about 5-8 minutes.
Serve with plain rice.
Voila! Dinner is ready! This Singaporean-Style Chili Crabs made my day.