Singapore Chilli Crab

Chilli Crab was originated from Singapore, there are various cooking style but the basic ingredient still remains the same. Normally Mud Crab is used to make this dish. To identify crab sex, on the under side a female crab will have a wider base and male crab has a narrow base. Female crab is mostly larger than a male crab.

INGREDIENT
Mud Crabs
Ginger - 1 thumb size
Garlic - 4 cloves
Chilies - 4 stalks
Tomatoes - 1
Tomato sauce - 3 tbsp
Sesame Oil - 2 tbsp
Seasoning
Soy Sauce - 1 tbsp
Sugar - 1 tbsp
Chicken stock powder 1 tsp
Oyster Sauce 1 - tbsp (optional)
Salt and black pepper to taste
Eggs - 2



Preparing the Crab

Normally before preparing the crab, I would allow the crab to go into deep sleep by placing them in the freezer between 15 to 20mins. This will allow easier preparation and cleaning the crab.

All mud crab must be thoroughly washed and cleaned, use a tooth brush for places like in between their legs. Once that is done, use a knife and pierce through between the back of the shell and body and slowly remove the top shell. After removing the sac and mouth part, you might have to wash and clean the crab again. Next you can chop them in piece, use the back of the knife and crack the claws.   

• Blend, chillies, garlic and ginger
• Add sesame oil in wok 
• Add blended ingredient and fry till fragrance using low flame.
• Cut tomatoes in 4 and add in wok.
• Add 2 cups of water in wok and tomato sauce.
• Once the sauce starts to boil, add the crab and cover the wok on high heat
• After 5 mins check the crab if it has turn red, if there is crab roe, do not stir the crab till crab roe is cooked otherwise the crab roe will be mixed in the sauce.
• Add soy sauce, sugar and all other seasoning to taste.
• Crack 2 eggs, lightly stir in a bowl and spread around the crab. Cover the wok for 10 to 15 sec and off the flame. The egg must have a semi-cook texture.
• Transfer to serving plate and garnish with spring onion if you like.

Some would deep fried the crab to seal the crab flavour before mixing into the sauce. However sometime deep frying will cause the crab meat to stick to the shell, so this method is optional.