CHILLI CRAB
Lisan
Definitely No Signboard at Esplanade has one of the best!
ingredients
- 1. 1 pound (450 grams) mud crabs or soft shelled crabs.
- 2. 4 tablespoons plain flour if using soft shelled crabs.
- 3. 3 tablespoons vegetable oil*.
- 4. 8 cloves garlic, roughly chopped.
- 5. 8 fresh red chili, roughly chopped.
- 6. 1 egg.
- 7. 2 spring onions (scallions), cut into finger length.
- 8. 1 teaspoon freshly squeezed lime or lemon juice.
- 9. 1 small bunch coriander plant (cilantro).
- For soft-shelled crabs, oil for deep frying.
directions
PREPARING THE SAUCE
- 1
Mix together:
- 2
1. 1 cup of water.
- 3
2. 5 tablespoons of tomato ketchup.
- 4
3. 1 1/2 to 3 tablespoons of sugar, or according to taste.
- 5
4. 1 1/2 teaspoons of cornflour.
- 6
5. 1 teaspoon of pounded brown preserved soya beans or dark miso (optional).
- 7
6. 1/4 teaspoon of salt.
WHEN READY TO EAT
- 1
1. Heat oil in wok or shallow saucepan over high heat.
- 2
2. Add garlic and stir-fry for 1 minute.
- 3
3. Add chili, stir-fry till fragrant.
- 4
4. For mud crabs, add at this stage.
- 5
5. Fry well till shells start turning red, add sauce ingredients stir well, cover with lid and simmer till shells are red.
- 6
6. Break eggs into Wok and streak with a fork, simmer till cooked.
- 7
7. Squeeze lime juice over and stir in scallions.
- 8
8. For soft-shelled crabs, cut each crab into four, dry well, dredge in flour and deep fry till golden brown and crispy.
- 9
9. Make sauce as above, but omit the mud crabs.
- 10
10. Toss soft shelled crabs in sauce just before serving.
Source: Lisan
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