Chilli Crab

[Crab]

• 250ml chicken stock OR 1/4tsp chicken stock granules dissolved in 250ml water

• 3 fresh crabs (about 2.5kg in total)

• Oil for deep frying

• 1 lightly beaten egg

• 1tbsp cornstarch dissolved in 3tbsp water

• 1/2tsp salt

• 1tsp white pepper

• 1 thinly sliced spring onion (garnish)

[Sauce]

• 4tbsp oil

• 8 cloves minced garlic

• 1 large diced onion

• 5cm sliced young ginger

• 2tsp black bean paste

• 3 to 5 deseeded and sliced finger-length red chili

• 2 diced tomatoes

• 4tbsp sweet bottled chili sauce

• 4tbsp bottled tomato sauce

• 1tsp sesame oil

• 1tbsp soy sauce

• 1tbsp sug

• 1tsp chili powder

• 1/2tsp white pepper

[Steps]

1. Crab: Clean and quarter crabs. Pat dry and deep fry crabs until the shells turn bright red. Remove from heat and set aside to drain.

2. Sauce: Add oil into wok and stir fry garlic, onion, ginger, black bean paste and chilies at high high until fragrant. Add tomatoes, chili sauce, tomato sauce, sesame oil, soy sauce and sugar. Mix well.

3. Reduce heat and allow to simmer for 1min, add chili powder and pepper.

4. Add crabs and toss to coat it with the sauce. Add chicken stock and cook at high heat for 3mins. Add egg and cornstarch liquid, stir until the sauce thickens. Season with salt and pepper. Garnish with spring onion.

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