Recipe Archives->Asian Sea->Chile Crab

Singapore Chilli Crab

3 large fresh crabs
6 fresh red chillies
3/4 inch knob of fresh ginger
2 cloves garlic
4 oz. of vegetable oil
2 tablespoons sugar
salt to taste
Ground black pepper
10 oz. of chicken stock
2 teaspoons vinegar
2 teaspoons light soy sauce
2 tablespoons tomato sauce
1 egg
chunks of white bread

Scrub the crabs and rinse them in cold running water.  Remove the
claws ans smash them slightly.  Chop the crab backs into medium-sized
pieces taking care to discard the undesirables (grey matter) inside.
Chop the chillies, ginger and garlic. Heat the oil in a wok and
cook the crabs 1-2 minutes, stirring constantly.  Remove the crabs
to the side of the wok and pour off most of the oil.  Add the
chillies, ginger and garlic and stir-fry for 2-3 minutes.  Return
the crab to the heat, add the sugar,  salt andblack pepper and pour
in the stock.

Stir well then bring to a boil, cover the pan and simmer slowly
until the crab is cooked, around 15 minutes. Remove the cover and
add the vinegar, soy sauce and tomato sauce.  Beat the egg slightly
and add this to the sauce and stir for another minute until the egg
begins to set and the sauce thickens slightly.  Serve with chunks
of white bread for eating with the sauce.

Printable version: chile-crab.txt.