Have not cooked chili crabs for awhile. Every time I ask Tak what he wants to eat for dinner he will say either chili crabs or curry fish. I am happy that he has similar taste buds as mine but the problem is I don't like to clean the crab, especially the live crabs. As for the fish curry, need extra time for the preparation of herbs and spices.
Tak bought 2 small crabs yesterday cos mud crabs are sold out. The Chinese lady working in the fish market chose the crabs for him, those crabs came with alot of roes! That is the benefit of being a regular in a small shop. I cooked it with plenty of gravy and served with toasted french bread. In Singapore, this dish is usually served with fried 馒头 (steamed buns, say "man tou").
*1 tbsp chili paste (I like hot one)
*½ cup tomato sauce
*1 tsp oyster sauce
*1 tsp soy sauce
1 tbsp chopped garlic
1 tsp chopped ginger
1 onion, sliced
2 tbsp cooking oil
1 tbsp sugar
1½-2 cup water
Salt to taste
1 tbsp corn starch, mix with 2 tbsp water
1 egg, beaten
1 big mud crab or 2-3 blue swimmers, cleaned
Sprig of chervil for garnish
- In a small bowl, combine all ingredients marked with * and set aside.
- Heat oil in a wok, stir in garlic, ginger and onion, and stir fry until the onion is softened.
- Stir in sauce mixture and sugar, let it simmer over low heat for 1-2 minutes or until the sauce and oil is separated. Add in water and bring to boil.
- Add in crabs and stir to coat with sauce. Put the lid on and cook until the crab is done.
- Stir in corn starch to thicken the sauce.
- Stir in beaten ed egg, whisk a little while adding the egg.
- Remove from heat. Garnish with chervil and serve warm with steamed rice or bread.