Chili Crab
Chili Crab
Get this quick and easy chili crab recipe by Chef Wan from Best Wan!.
  • Difficulty Level Moderate
  • Technique Deep Frying
  • Preparation Time 60 minutes
  • Cooking Time 20 minutes
  • Yield 6 servings
As seen on Best Wan!
Ingredients
  • Cooking Oil for deep-frying
  • 5 kilograms / 2 - 3 pound, Crabs halved
  • 2 tablespoons / 1 oz Corn flour (Cornstarch), mixed with 60 ml 2 / fl oz ¼ cup Water
  • 1 Egg, beaten
  • 1 Spring onion (Scallion), chopped
  • 1 Pineapple, grated
  • Finely Grounded Paste Ingredients:
  • 1+½ tablespoons / 8 oz dried Chilli, Powderv
  • 6 cloves Garlic, peeled
  • 100 grams / 3½ oz Shallots, peeled
  • 1 cm / ½ inch Ginger, peeled
  • Sauce (Blended):
  • 3 tablespoons / 1½ fl oz Chilli sauce
  • 2 tablespoons / 1 oz Sugar
  • 2 tablespoons / 1 oz Vinegar
  • 250 millilitres / 8 fl oz / 1 Cup canned Tomato Sauce
  • Salt to taste
Method
  1. Lightly coat crabs with egg mixture and 1 Tablespoon of corn flour
  2. Heat the oil and deep-fry the crabs until golden
  3. Drain and set aside
  4. Heat 2 tablespoons oil and sauté the finely grounded paste until fragrant
  5. Stir in the sauce ingredients and bring the mixture into a boil
  6. Cover and simmer for about 10 minutes
  7. Gradually add the corn flour (cornstarch) mixture and stir well
  8. Add the beaten egg
  9. Gently stir in the fried crabs and simmer until the sauce is cooked
  10. Garnish with finely sliced spring onion (scallion) and serve immediately
  11. Serve with rice

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