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Crabs in Hot Chili and Tomato Sauces
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Crabs in hot chili sauce |
sssSSH...Grandma said:
Crab meat must
be fried with high heat to retain it freshness.
Need to enjoy this dish with all hands and fingers, no fork or spoon; biceps and
butter knife are handy! So enjoy this dish fully at home.
If you do not want this hassle, then try
the stuffed chili crabs
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Crabs in hot chili and tomato sauces
Cooking time 6 minutes, serve
3
Ingredients
- 500 g crabs
- 30 g ginger
- 6 pips garlic
- 6 tbsp corn
oil
- 1 egg, well beaten
-
1 stalk celery, cut
into 1 cm sections
- pepper, salt
and sugar to taste
- 1/2 cup water
Sauce
-
1 tbsp hot chili
sauce
-
1 tbsp chili powder
-
3 tbsp tomato
ketchup
Method
Clean crabs, separating the shell
and the body. Cut into smaller pieces.
Pound ginger and garlic till fine.
Heat oil and fry pounded ingredients
over low heat till fragrant.
Add in the crabs and fry vigorously
over high heat, stirring continuously to ensure the crabs are evenly
covered with spices. Takes about 3 minutes.
Add sauce and water and bring to
boil. Stir in egg briskly for
1 minute.
This will thicken the sauce, adding a tantalizing flavor, that
blends well with the crabs.
Garnish with greens, like celery, lettuce, spring onion or chili,
capsicum strips, or cucumber slice.
Serve hot or warm with rice, toast or buns
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