Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chili crabs 辣椒蟹. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Even in Malaysia, chilli crab is enjoyed by the locals. Look no further for an easy crab recipe. Authentic chilli crab like in Singapore can be recreated in your kitchen, anywhere in the world!
Chili Crabs 辣椒蟹 is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Chili Crabs 辣椒蟹 is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook chili crabs 辣椒蟹 using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Chili Crabs 辣椒蟹:
- Take 5 Crabs
- Make ready 5 cloves Garlic (chopped)
- Get 10 pcs Chili's (chopped)
- Prepare 8 tbsp Tomota Sauce
- Make ready 8 tbsp Thai Sauce
- Take 1 Eggs
- Prepare Pinch Salt
- Prepare Pinch Sugar
- Make ready 2 pcs Lemongrass
- Take Potato Starch
Mud crabs are commonly used and are stir-fried in a semi-thick. Notes: Crabs need to be rinsed well, cleaned, and cut into pieces. Check out this video by Sydney Fish Market on how to do it, or get your fishmonger to do it for you. I keep the creamy part inside the top shell for the extra crab flavor that it lends to the dish.
Steps to make Chili Crabs 辣椒蟹:
- Cleaning crabs and put aside…
- Heat up the wok with 3tbsp vegetables oil and Stir-fried garlic & chili then add in lemongrass, tomato sauce & thai sauce… also add in some water to control the thickness of the sauce.
- Add in all the crabs and covered for 3 minutes then salt & sugar add in for taste. Lastly add in the eggs stir well then potato starch to adjust the thickness of the chili sauce.. ready to be served with bread
Try not to use frozen crab as the meat texture will deteriorate if it's being stored in the fridge for more than a day. Mince the garlic, onion, shallots and red chilis. Clean the crabs, cut into pieces, coat with tapioca starch. Then, fry the crabs in hot oil until it turns red. When one mention Singapore, who doesn't know Chilli crab?
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