I’m not a great cook, but I do have some tricks up my sleeves. Most of my readers would probably know by now that I was the child of the sea. I grew up by the seaside, and therefore, I’m used to chasing crustacean and digging for crustaceans like flower crabs from their holes in the sand so that I could catch them and bring them back for my mum to cook for dinner.
I can no longer catch crabs from their holes in the sand as I’m living in a concrete jungle now, but I certainly can buy them from the market to cook.
One fine day when I was doing groceries, I saw some fresh crabs, and deciding that it’s been ages since my family and I had some crabs, I bought them and made chilli crabs out of them.
It is a misconception that chilli crab is hard to cook. It’s actually quite simple to cook and that is why it costs a bomb in the restaurants.
Trust me chilli crabs is not that hard to cook, and if I can cook it, you can too, cuz I am no chef. I only cook simple, quickie stuff.
Here’s my own recipe of chilli crab:
4 big/medium sized flower crab
1/2 cup of water
Some cooking oil
3 spoonful of chopped garlic
3 spoonful of boh chilli paste/chilli sauce of any brand
2 spoonful of oyster sauce
3 spoonful of light soya sauce
5 spoonful of tomato sauce
Here’s how you do it. Pretty simple, actually. First of all, peel off the crab’s shell, and wash the crabs til it’s clean. Cut it into half if you prefer, and marinade it with tumeric powder for 5 minutes before frying them lightly in your wok/pan.
When the crab is half cooked, take it out from the wok, put it aside and drain all excess oil from it and prepare the sauce.
SautÃ© the chopped garlic by using the oil that you used to fry the crab earlier on, and mix all sauce ingredients together in a small bowl before putting it into the pan to sautÃ© with the chopped garlic. Add in about 1/2 cup of water, and when the sauce thickens, add in the pre-fried crabs.
Stir the crabs abit so that the sauce fully coated the crabs, and close the wok with a cover for 10-15 minutes on medium fire. You may add beaten eggs if you like, but I like my crabs spicy, so no eggs in the sauce for me.
Take out and serve with plain white rice or bread though it goes well on it’s own.
Preparation time: 30 minutes
Yield: 3 servings
Cleffairy: Are you feeling the heat yet? If you can’t take the spiciness, don’t use too much chillies.