Chili Crab. Heat a wok over moderately high heat. Heat skillet and the oil, stir in garlic and shallots. Mix soy sauce, sugar, water (or stock), tomato sauce and chili sauce (if using) in a small jug.
The chilli crab sauce has a combination of chillies, ginger, garlic, ketchup and most importantly, fermented soy beans.
The gravy is then thickened and egg is added to it.
Pour the oil into a wok or large skillet over high heat.
You can have Chili Crab using 11 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Chili Crab
- You need 500 gm of Mud Crab.
- It's 1 pc of Lemongrass.
- You need 300 ml of Water.
- It's 1 of egg.
- You need 1/2 tsp of Salt.
- You need 1/2 tsp of sugar.
- You need 5 tbsp of Tomato Sauce.
- You need 4 tbsp of Chili Sauce.
- Prepare 8 pcs of Chopped Chili.
- Prepare 1/2 tsp of Vinegar.
- Prepare 4 tbsp of Cooking Oil.
Add the crab and stir-fry for another minute. Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed. The crab should be fully orange by now. Eating home-cooked chili crab was a celebration in my family—the preparation (imagine "capturing" those feisty crabs that "escaped" the nets and roamed freely in the kitchen!), the cooking, and of course, the eating.
Chili Crab instructions
- Heat up the wok and placed all the ingredients into the wok except the crab..
- Once it's boiled then put in the crab and covered for 10 to 15 minutes.
- Put in an egg and stirring and ready to be served.
It was sheer fun; lots of fun. Heat oil in a skillet or wok over medium-high heat. Saute the garlic, ginger, and shallots. Add the tomato ketchup, sweet chili sauce, and fish sauce. Increase heat to medium high and bring to a boil.