Chilli Crab
12 August, 2024
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Chilli crab
Mud crabs stir-fried in a semi-thick, sweet and savory tomato and chili-based sauce.
Ingredients
For the Crab:
- 2 whole crabs about 1.5-2 pounds each, cleaned and cut into pieces
- 3 tablespoons vegetable oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1- inch piece ginger minced
- 2-3 red chilies finely chopped (adjust to taste)
- 1/2 cup tomato ketchup
- 1/4 cup chili sauce
- 1/4 cup sweet soy sauce kecap manis
- 1/4 cup rice vinegar or white vinegar
- 1 tablespoon sugar
- 1 cup water
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 eggs beaten
- Salt to taste
For Garnish:
- Fresh cilantro leaves
- Sliced scallions
Instructions
Prepare the Crab:
- Clean and cut the crabs into pieces, separating the claws and legs from the body. Crack the claws slightly to make them easier to eat. Remove the top shell and cut the body into quarters. Rinse and set aside.
Cook the Sauce:
- Heat the vegetable oil in a large wok or deep skillet over medium heat.
- Add the chopped onion, garlic, ginger, and red chilies. Stir-fry for 2-3 minutes until fragrant and the onions are translucent.
Add the Sauces and Simmer:
- Add the tomato ketchup, chili sauce, sweet soy sauce, vinegar, and sugar. Stir well to combine.
- Pour in the water and bring the mixture to a boil. Reduce the heat and let it simmer for about 5 minutes, allowing the flavors to meld.
Cook the Crab:
- Add the crab pieces to the sauce, ensuring they are well-coated. Cover the wok or skillet and let the crab cook for about 10-15 minutes, stirring occasionally, until the crab meat is cooked through and opaque.
Thicken the Sauce:
- Stir in the cornstarch slurry (cornstarch mixed with water) to thicken the sauce. Let it cook for another 1-2 minutes, stirring constantly.
Add the Eggs:
- Slowly drizzle the beaten eggs into the sauce, stirring gently to create a silky texture. Cook for another 1-2 minutes until the eggs are fully cooked.
Season and Garnish:
- Taste the sauce and adjust the seasoning with salt if needed.
- Garnish with fresh cilantro leaves and sliced scallions.
Serve:
- Serve the chili crab hot with steamed rice or mantou (Chinese steamed buns) to soak up the delicious sauce.
Tips:
- If you prefer a spicier dish, you can increase the amount of red chilies or add a bit of chili paste.
- Sweet soy sauce (kecap manis) adds a rich, caramelized flavor to the dish. If you can’t find it, you can use regular soy sauce with a bit of extra sugar or honey.
- The dish can be quite messy to eat, so be sure to provide plenty of napkins and possibly some tools to crack the crab shells.
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