[Ingredients]
2 large crabs
5tbsp tomato ketchup
3tbsp sugar
1/2tsp salt
1tsp fermented bean paste (tau cheo)
5tbsp oil
1 cup hot water
2 eggs - beaten
Cilantro - leaves only
Chopped scallion
1 pack plain mantou
6 shallots
8 cloves of garlic
5 red chilli
10 dried chilli - soaked in hot water for 30mins
1 lemongrass - outer parts removed, sliced into smaller pieces
3 chilli padi
6 candlenut
4 slices of galangal
1 lime
2tbsp belacan
[Steps]
Kill and clean crabs, then portion.
Slice red chilli into thirds, add to food processor. Add in soaked dried chilli, galangal, shallots, garlic, lemongrass, candlenuts, chilli padi and juice from 1 lime. Blend into a paste.
Dry fry belacan in a pan, chopping into smaller pieces. Add in chilli paste, mix well.
Add in 5tbsp of oil and stir-fry till fragrant.
Add in bean paste, sugar and salt, stir well. Followed by ketchup and crabs.
Add in 1 cup hot water, cover and let simmer 8-10mins.
Deep-fry mantous till golden brown, drain on paper towels.
When crabs turn bright red, add in egg and mix well.
Transfer to serving dish and topped with scallion and cilantro. Serve with fried mantous.
Adapted from The Meat Men
Video tutorial click here