Chilli Crab

Nobody can resist when come to good food especially Chilli Crab! HB and I have craved on crab, so we decided to get them from Sheng Shiong and I’m going to whip up a dish of Singaporean Chilli Crabs compelled by the idea of a sweet sour and spicy seafood aroma. Here’s is my very own rendition of the Chilli Crab. I love to go along with deep-fry Mantou.



Ingredient:
3 crabs, cut into pieces
700 ml water
3 eggs (beaten)

Spices: (Blend together)
10-12 cloves of garlic
10-15 bird’s eye chillies
2-3 buds of gingers

Seasoning:
4 tbsps chilli sauce
2 tbsps ketchup
1 1/2 tsp of sugar
2 tsps of light soya sauce
2 tsps of sesame oil
1 tbsp Huatiao wine
1 tbsp rice vinegar
pinch of pepper

Method:
1. Heat 3 tbsps of oil. Add in the spices and stir fry until fragrant.
2. Add the crabs and stir well. Add water. Bring to the boil till the crabs almost cooked.
3. Add in seasoning and boil.
4. Stir in beaten eggs. Stir well and serve.