Chilli Crab <br> 辣椒螃蟹 <br/>

INGREDIENTS (2 SERVINGS)

Crab ... 1

Egg ... 1

Spring onion for garnishing ... Small amount

Spice paste

Fresh red chilies ... 4

Bird eye chilies ... 1 – 2

Shallots ... 6

Garlic cloves ... 5 – 6

Ginger (about 1.5” thick) ... 1 knob

Water ... ½ cup

Seasoning

Fermented bean paste ... 1 Tbsp

Tomato ketchup ... 4 Tbsp

Sugar ... 2 Tbsp

Salt ... 1 Tsp

PREPARATION

A. Cleaning the crab

1. Usually crab is alive and tied down with ropes when we buy it from the wet market.

2. Before untying, use one chopstick (or a solid slender stick with sharp end) to poke through the crab heart to kill it.

3. Untie the ropes and remove the carapace.

4. Remove gills and other impurities.

5. Divide crab into quarters.

6. Use kitchen brush to scrub off any grime ingrained on the shell surface.

7. Crack the shell of pincers and legs slightly for easier consumption.

8. Rinse clean with water.

B. Spice paste

1. Mix all spice ingredients into mixer & blend into runny and liquefied texture.

2. Pour out on a bowl and set aside.

C. Egg

1. Crack an egg and beat lightly. Set aside.

INSTRUCTIONS

1. Sauté spice paste in 2 Tbsp heated cooking oil over medium high heat until fragrant released。 (about 2 min)

2. Add in crab and stir fry quickly to make all pieces well coated with spice paste.

3. Pour in water to the level which crab pieces are half submerged.

4. When the sauce is back to a boil, add fermented bean paste and tomato ketchup. Stir well to distribute the taste.

5. Add in sugar, salt as well.

6. Cover with lid to simmer over low heat until sauce thickens slightly. (about 1 min)

7. Pour in beaten egg and stir well.

8. Turn off the heat and chili crab is done!

Video

#chilicrab