Ingredient:
1 1/2 kg crabs
5 tbsp cooking oil
1 heaped tablespoon bean paste
3 tbsp tomato ketchup
3 tbsp spicy chilli sauce
1 tbsp lime juice
2 tbsp sugar
1 tsp salt
250 ml water
1 egg
Toasted bread
SPICE PASTE:
8 stalks dried chillies
6 stalks red fresh chillies
5 cloves garlic
10 shallots
2 cm ginger
GARNISHING:
Spring onions
coriander leaves
Method:
Using an electric blender, finely grind spice paste ingredients.
In a wok, sauté spice paste until fragrant, stirring continuously to prevent burning. Add bean paste and sauté for another 30 seconds.
Add in ketchup, chilli sauce, lime juice, sugar, salt and water and bring to a quick boil.
Toss in the crabs and cover with a lid.
Turn over once until crabs are cooked. Add some water if gravy is too thick.
Add the beaten egg last to thicken the sauce and adjust seasonings to taste.
Turn off heat, garnish and serve immediately with some toasted bread.
1 1/2 kg crabs
5 tbsp cooking oil
1 heaped tablespoon bean paste
3 tbsp tomato ketchup
3 tbsp spicy chilli sauce
1 tbsp lime juice
2 tbsp sugar
1 tsp salt
250 ml water
1 egg
Toasted bread
SPICE PASTE:
8 stalks dried chillies
6 stalks red fresh chillies
5 cloves garlic
10 shallots
2 cm ginger
GARNISHING:
Spring onions
coriander leaves
Method:
Using an electric blender, finely grind spice paste ingredients.
In a wok, sauté spice paste until fragrant, stirring continuously to prevent burning. Add bean paste and sauté for another 30 seconds.
Add in ketchup, chilli sauce, lime juice, sugar, salt and water and bring to a quick boil.
Toss in the crabs and cover with a lid.
Turn over once until crabs are cooked. Add some water if gravy is too thick.
Add the beaten egg last to thicken the sauce and adjust seasonings to taste.
Turn off heat, garnish and serve immediately with some toasted bread.
