Recipe - Chili Crab

1 pound Crabs; lobster or prawns
8 Cloves garlic; peeled
8 Fresh red chilies
2 Stalks spring onions
1 Coriander plant
1 Egg; optional
3 tablespoon Vegetable oil

SAUCE
1 cup Water
5 tablespoon Tomato ketchup
1 One half teaspoon Cornflour
One fourth teaspoon Dark soya sauce
1 One half tablespoon Sugar;up to 3T, to taste
One fourth teaspoon Salt
1 teaspoon Rice or malt vinegar; or
Freshly squeezed lime juice

Wash uncooked crabs, break off claws by gently hitting them with a pestle.
Break the shell of the claws by hitting with a pestle. Chop the bodies in
half and then each half into 2 pieces. Wash and retain the shells. If using
lobster, remove the claws and crack in half, then cut the tail with the
shell on, into thumblength pieces. If using prawns, make a slit down the
back of the shell and remove the intestinal vein.

Pound the peeled garlic coarsely. Pound the chilies coarsely. Or grind them
separately in a food processor.

Wash spring onions, discard roots and cut into finger lengths. Cut
coriander into 2centimeter lengths.

Mix all sauce ingredients except vinegar.

Heat wok, add oil and when hot, add garlic, stirfry for 1 minute, add
chilies, stirfry for another minute and add the crab or prawns.

Stirfry for 2 to 3 minutes until shells turn slightly red. Stir sauce
ingredients, add to the crabs or prawns and stir well for 2 minutes. Cover
with lid and simmer over high heat for 5 to 7 minutes till shells turn a
bright red.

Remove lid and add vinegar. If using lime, squeeze juice over the crabs. If
using eggs, add at this point. Break eggs into the gravy and stir gently to
form streaks. Stir well and add spring onions. Turn off heat and give it
one last stir. Traditionally this dish is served with slices of white bread
with which you scoop up the gravy.

(Recipe Courtesy of Violet Oon's Kitchen)

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

NOTES : TASTE OF THE ORIENT #TSSP02 SINGAPORE
Recipe by: TASTE OF THE ORIENT #TSSP02

Posted to MCRecipe Digest V1 #939 by Sue suechef@sover.net on Dec 01,
1997