|
3 live mud crabs, about 500 g each
4 tablespoons vegetable oil
2 purple onions
2 cloves garlic, chopped
1 thumb-length of ginger
2-3 red chili
2 ripe tomatoes, chopped
1 heaped tablespoon taucheow (brown soy
bean paste)
1 tablespoon sugar
Light soy sauce, if desired, to taste
|
|
Method:
Put crabs to sleep by placing them for
an hour or so in the freezer. Bring a pot of water, large enough
to submerge the crabs to boil. When water comes to a rolling
boil, cook crabs for about 5 minutes or until they turn pink.
Remove with tongs and plunge into cold water to stop the cooking
process. Cut away the strings that tie up the claws, pull off
the shell by prying under the underbelly flap. Remove the head
sac, found within the shell, and the spongy gills. Using a
knife, detach the claws and cut the body into four, or more parts, if
the crab is large. Use a pestle to crack the claws. Leave
aside. Now make the sauce. Put onions, ginger, garlic and
chili in a food processor and chop till fine. Heat oil in a wok.
When hot, sauté the mixture
till fragrant, then add the tomatoes.
Leave to cook until caramelized, then add brown soy bean paste and
sugar. Stir well and allow to simmer, adding little water if it
seems too thick, till the flavors amalgamate. Now add the crab
and toss to coat the pieces with the sauce. Taste, and season
with a drizzle of light soy sauce, if needed. Top with chopped
Chinese celery and serve immediately with crusty bread on the side.
|