Recipe : Chili crab

This is the flower crabs which has very sweet flesh but less meaty compared to the mud crabs which is totally green. The flower crabs live in the sea.

Can you tell between a male and female crab? Just look at the bottom part. The female has a broad piece of ‘cover’ whilst the male ones have the ‘V’ shape ‘cover’. Sorry I didn’t get the close up picture of the live crabs.

Normally, I like female crabs because they have roes which taste really nice in a sweet and sour chili sauce.

To tell if the crab is fresh, I smell it. 🙂 I know some people pressed on the bottom part of the crab to test but heck, the shells are all equally hard to me?

One can easily fry some super nice chili crabs at home at a fraction of the price you pay at seafood restaurants.

Recipe : Chili Crabs

Crabs – about 4, remove legs, cleaned and put the roe aside (if any)

Red chillies – 4 stalks, remove seeds (use a few bird’s eye chili if you like it spicier)

Several pips garlic

Thumb size ginger

1 onion – Quartered

1 tomato – Quartered

1 egg

Chili sauce and tomato sauce to taste

Oil

Method:
Pound chili, garlic and ginger into pulp.

Heat wok, pour in some oil and fry the pounded ingredients till fragrant. Add in onion, tomatoes, crabs, roe and just enough water to simmer. Simmer for several minutes.

Flavour with salt, chili sauce, tomato sauce and knock in the egg. Stir to make the egg dissolve in the sauce. Taste! Taste and taste till you get the correct sweetness and sour taste. (the chili and tomato sauce will provide the right taste).

See? Few easy steps to yummylicious seafood.

Serve with white rice and if you like, wipe off all the sauce with some white bread.