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Cooking For Fun

Malaysian Seafood

Chili Crabs
Courtesy of Monique <>

4 lbs.Live Mud Crabs

(If you can get them. If not perhaps frozen uncooked hard-shell crabs could be used.) I stick the live crabs, plastic bag and all, in the freezer and leave them there, till they stop moving.) Clean crabs and break into 6 segments. Crack hard claw shells, slightly, so they
can absorb the flavours.

1/2 Cup cooking oil
1 inch of ginger, shredded finely
6 cloves of garlic, chopped finely
2 Tbsp.Preserved soya beans, pounded or if you can get the ground variety
2 tbsp.Light soy sauce
2 to 4 Tbsp Sugar
2 Tbsp.More or less to your taste, ground chilli paste
1/2 Cup.Tomato Ketchup/Sauce
1 1/2 Cups Water
2 Eggs, beaten lightly
3/4 Tbsp.Tapioca Flour, blended with 6 Tbsp.water (If you use cornflour you may need about 1 to 1 1/2 Tbsp. (Tapioca flour gives a thicker consistency)
2 stalks spring onions, chopped
2 sprigs coriander leaves, chopped

Heat a large Wok, add oil and fry shredded garlic till half cooked, add garlic and fry till crispy, then add chilli paste, preserved soya bean paste fry for 2 mins. Mix together, in a bowl, soy sauce, sugar, tomato ketchup/sauce. Mix and pour into wok cook 2 mins. Add crabs and stir briskly, add 1/2 cup water, cover and cook for about 2 minutes or until crabs change colour. Uncover, and stir briskly once more, and add remaining water. After 5 mins, add beaten eggs, stirring briskly with the sauce and crabs. Crabs should be a very bright red by now, and flour paste to thicken. (Sauce should be thick but not dry.) Dish out on to a large platter, garnish with chopped spring onions and coriander leaves. Serve at once, with slices of crusty French Bread.

Note: Forget table manners and just tuck in using your fingers! Use french bread to sop up the thick gravy and enjoy!!!! This is truly a delectable dish,and worth the try if you like, these flavours! Scrumptious!


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