Chili Crabs Recipe(Malaysian Recipe) |
Ingredients: Serves 4 |
600g (3 nos.) coral crabs 1 tablespoon cornstarch 1 egg (optional) 1 red chili, chopped finely 8 bird’s eye chilies, chopped finely 50g fresh ginger, chopped finely 2 pips of garlic, chopped finely 1 teaspoon soy bean paste 500ml chicken stock Seasoning: ½ teaspoon sugar 1 tablespoon oyster sauce 1 tablespoon fish sauce 2 tablespoons tomato ketchup 1 tablespoon chili ketchup 1 teaspoon Shaoxing wine |
Method: Rinse the crabs and cut into pieces. Add in 1 tablespoon cornstarch, mix well. Deep-fry lightly into hot oil for approximately 2-3 minutes. Remove and drained. Heat up 3 tablespoons oil in a preheated wok and stir-fry chopped red chili, bird’s eye chilies, ginger and garlic until fragrant. Add in soy bean paste and stir a while till aromatic before adding in crabs and chicken stock, bring to a boil. Then add in seasoning, cover and simmer over medium heat for about 3-5 minutes. Thicken the sauce, if desired, with a little cornstarch solutions, add in beaten egg slowly, stirring constantly until well-combined. Dish up and serve hot. |
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