Monday, October 30, 2006

Chili Crab

Okay, I have to admit this is not an original creation. The original recipe was from somewhere on the web, can't recall where it was from, but I altered the recipe a little bit here and there to make it simpler to cook for me. First time cooking chili crab, it was created on Father's Day this year (2006), together with grilled lobster (recipe follows later, time for bed now! It's 11 pm and drove 3.5 hours in the rain from my home town today) and some stir-fry watercress shoots. Picture not very good as it was taken using my Sony Ericsson k750i, my Canon EOS 350D has not arrived then.

Perhaps when I see fresh crabs in the market next time I will recreate (or improve on) the recipe. I used blue swimmer crabs but I guess it will taste better with fresh mud crabs.

First time cooking chili crab was not too bad, tasted quite yummy actually. If you like more gravy, you can add in slightly more water into (B).

Sauce (A)
3 fresh red chilies, deseeded
5 dry chilies, deseeded and soaked for about 30 minutes
5 shallots
5 cloves of garlic
2 cm cube of belacan (prawn paste)
Juice of 3 kalamansi (kasturi) lime

Sauce (B)
1/2 cup of tomato ketchup
1/2 tsp of sugar (or to taste)
1/2 tsp of salt (or to taste)
1 tbsp soy sauce
1/4 cup of water

Crabs & etc.
3 fresh crabs, clean and cut
3 cloves garlic (chopped)
2 tbsp of groundnut oil (or any cooking oil, except olive oil - taste a bit too strong)

1. Blend all ingredients in (A) using a blender or food processor, leave aside. Mix (B) in a separate bowl.
2. Put groundnut oil into hot wok, when oil is hot, add garlic and fry till fragrant.
3. Add the blended sauce mixture (A), fry for about 1 minute then add crabs and fry for about 2 - 3 minutes, then add (B).
4. Close wok with cover and turn the flame down to cook for about 5 minutes or until crab meat turns from translucent to white.
5. Serve hot with white rice.

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