This is virtually Singapore’s national dish. Provide finger bowls of warm tea for diners to use – this dish is more delivious eaten with the fingers!
• 1 kg fresh crabs, cleaned and halved
• Oil for deep-frying
• 4 cloves garlic, finely chopped
• 5 cm young ginger, roughly chopped
• 3 red chillies, finely chopped
• 60 ml chilli sauce
• 1 tbsp sugar
• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• 250 ml chicken stock
• 1 tbsp cornstarch, mixed with 3 tbsp water
• 1 egg, lightly beaten
• Salt and pepper to taste
• 1 spring onion, sliced
Deep-fry the crabs in hot oil just until bright red. Remove & set aside. Pour out the oil & put 60 ml fresh oil into the wok. Heat & add garlic, ginger & chillies. Stir until fragrant, then add chilli sauce, tomato sauce, sugar, soy sauce & sesame oil. Simmer for 1 minute then season with salt & pepper. Add the fried crabs and stir to coat well with sauce. Add chicken stock & cook over high heat for 3 minutes. Stir throughly & thicken with cornstarch & egg. Season to taste with salt & pepper, & sprinkle with spring onion.
This recipe is taken from The Food of Asia
– published by Periplus and available at all major bookstores.