Always with the forks, knives and etiquette; using your fingers and making a bit of a mess is all part of the enjoyment when it comes to having chili crab. I use Sri Lankan crab when I was in S'pore but here at my place I cannot get these crabs so i'm using the normal frozen crabs available in the supermarket.
Sri Lakan Crab
Singapore Chilli Crabs
Ingredients:
450 gm Sri Lanka Crabs(or use snow crabs or king crab available)
2 red bell pepper chopped finely
1tbsp of ginger garlic paste
4tbsp of crushed chillie flasks
1tsp of chillie powder
5 cloves garlic
2 stalks spring onions
1 bunch coriander
3tbsp vegetable oil
3tbsp tomato ketchup
2tbsp of tomato paste
Salt to taste
1/2tsp lemon juice
1/2 tsp dark soya sauce
½ cup chicken stock
2 eggs beaten,
Preparation Method:
Leave the frozen crab in a bowl of hot water for about 10 minutes drain and keep aside.
Blend 1tbsp of ginger garlic paste,1of the red bell pepper,tomato ketchup,dark soya sauce and lemon juice in a food processor,keep aside.
In a non-stick wok, add 1/2 cup of olive oil add the minced garlic,4tbsp of crushed chillie flask and remaining red bell peppers. Stir fry til the oil separates.
*The eggs will thicken the mixture. If you're happy with the consistency of the sauce it's not important to add them.
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