Sunday, March 29, 2009

Chilli Crab Mumsdishes Style

Flower Crabs 500g or about 4 crabs
3 Fresh red chillies 
4 Bird eye chilli( chilli padi)(optional)
10 dried red chillies
1 medium onion
3 cloves garlic
1 stalk of lemon grass
2 cm belacan( shrimp paste)
2 Tablespoon Tauchoo( soya paste)
sugar,salt to taste
1 egg
Method:
All abaove ingredients grind to paste except tauchoo and egg
stir fry all grinded ingredients till fragrants and add in tauchoo,sugar and salt to taste, add in the crabs let it cook for 5 mins till the crabs turn color and lastly add in the egg and stir lightly.Ready to serve with rice or bread

The Famous Singapore Chilli Crab

Ingredients :

2 Fresh crabs approximately 500 g each
1/2 cup Plain flour(optional)
1/4 cup Cooking oil
1 medium Finely chopped onion
4 cloves Finely chopped garlic
5 Red chilies, finely chopped( bird eye chilli for more spicy)
2 cups Bottled tomato pasta sauce
1 cup Water
2 tablespoons Soy sauuce
2 tablespoons Sweet Chilli Sauce
1 tablespoon Vinegar
2 tablespoons Sugar
1 medium egg

Method :
Wash the crabs well and scrub the shell.
Using a large cleaver, cut the crabs in half and rinse well under cold water, carefully removing the yellow gills or spongy parts.
Hit the legs and larger front nippers with the flat side of the cleaver to crack the shell. This is to make the eating process easier.
Heat about 2 tablespoons cooking oil in a large wok and cook 1 1/2 crab at a time, carefully turning and holding the crab in the hot oil until the shell just turns red.
Repeat with the remaining crab halves.
Add the remaining oil to the wok and cook the onion, garlic and chili for 5 minutes over medium heat and stirring regularly.
Add the tomato sauce, water, soy sauce, chili sauce, vinegar and sugar. Bring to boil and cook for 15 minutes.
Add in 1 egg and stir lightly
Return the crab to the wok and simmer, turning carefully in the sauce for 10 minutes or until the crab meat turns white.
Do not overcook.
Serve with steamed rice.

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