Birthday tomato & chilli crab

Birthday tomato & chilli crab

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. This is a quickly cooked dish; the work is in the preparation and in finding the right crab. The preferred variety is the blue swimmer crab (known as the flower crab in Malaysia), but mud crab is also a good alternative. Take 4 blue swimmer crabs, split the torso with legs attached into quarters, remove the dead man’s fingers (gills), separate the 2 front claws from the torso and lightly crack the hard shell, reserving the carapace. In a large pan or wok, heat a few tablespoons of peanut oil and fry 2 tablespoons of sliced ginger, 3 split and deseeded bird’s eye chillies and 3 roughly chopped spring onions (scallions) until fragrant and lightly coloured. With the heat high, add the crab pieces and stir to distribute the heat. Add a little water and clamp on the lid to steam the crab for 5 minutes or so. Have ready a sauce base of a couple of tablespoons of tomato ketchup, 1 tablespoon of oyster sauce, ½ teaspoon malt vinegar, 2 teaspoons of sugar and a teaspoon of salt. Once the crab is almost cooked, pour in the sauce base and bring to a boil. Taste and adjust for seasoning (it should be briny, sweet, sour and a little hot).
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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