Tuesday, June 15, 2010

Sweet and Sour Crabs

3 large mud crabs (1.5kg)
Tapioca flour
1 tbsp chopped garlic
1 tbsp chopped ginger
1 tsp chopped bird's eye chillies
2 tbsp sesame oil
1 egg, lightly beaten

Sauce ingredients (combined)
1 tbsp oyster sauce
1 tbsp light soy sauce
3 tbsp tomato sauce
2 tbsp chili sauce
2 tbsp sugar to taste
2 tbsp white rice vinegar
1/2 tsp salt or to taste
1/2 tsp anchovy stock granules
1/2 cup water

1 tbsp cornflour mixes with
2 tbsp water

Clean crabs, remove and crack the pincers. Trim the legs and cut each into 4 pieces. Rinse and drain the crabs in a colander.

Toss crabs in tapioca flour and deep-fry in hot oil until just cooked. Remove and set aside.

Heat sesame oil in a clean wok and fry garlic, ginger and bird's eye chillies until fragrant.

Add combined sauce ingredients. Stir well then cover the wok and allow to simmer for 1-2 minutes. Remove the lid and add the crabs. Toss to coat the crabs with the sauce. Add the beaten egg and drizzle in thickening. Dish out and serve immediately.

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