xi jia po chilli crab. serves 4-6 people. you scale yourself accordingly ok?
ingredients:
crab (duh). 2 large ones
2 tablespoons oil
6 shallots, diced
6-8 large cloves garlic, minced
3 tablespoons minces fresh ginger
1-2 chilli padi or 1 red chilli, deseeded and sliced
3 1/2 cups chicken stock (875 ml)
4 tablespoons tao cheo
4 tablespoons sweet chilli sauce
1/2 cup tomato ketchup (125 ml) - i didn't use so much
1 tablespoon sugar
2 tablespoons rice wine
2 teaspoons salt
1 teaspoon white pepper
2 tablespoons corn starch mixed with 3 tablespoons water
2 eggs, lightly beaten
jiam tao lo di
CHILLI GINGER SAUCE
6 large chillis, deseeded
5-6 cloves garlic, peeled
2cm fresh ginger, peeled
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon rice vinegar
1 tablespoon water
READY?
step 1
put crabs in freezer for 15-20 mins to immobilise them. then chop them up. that was a very traumatic experience for me so subsequent times i asked the handsome carefour uncles to help me chop them up. carrefour usually has good prices for crabs. right, skylar?
step 2
blend all ingredients of CHILLI GINGER SAUCE in blender or mortar. if you got blender, lucky you. i used mortar. remember to spread newspapers all over the floor and be prepared to have chilli sauce splash all over you. if you are short sighted, put on your glasses instead of contact lenses. or wear goggles
step 3
heat oil in wok on medium heat and stir fry shallots, garlic, ginger, chillies till fragrant, about 3 mins. add chilli ginger sauce, chicken stock, tao cheo, chilli sauce, tomato sauce, sugar, rice wine, salt and pepper and bring to boil. then reduce heat and simmer, for 2 mins. add crabs and simmer uncovered, tossing a few times till cooked, about 10 mins
4. add corn starch mixture to sauce and stir till thickens. add eggs and stir gently till set. then transfer to serving dish. can garnish with coriander leaves and spring onions, and serve with jiam tao lo di.
5. JIAK!!
phew. it's not difficult, just alot of work. prep time is approx 1 hour. actual cooking time is 20 min only.
