INGREDIENTS:
- 3 medium swimmer crabs, cleaned and quartered (two mud crabs would have been better!)
- 2 cloves garlic, finely chopped
- 2 tsp chopped ginger
- 1/2 onion, finely chopped
- 2 chilli, seed removed and finely chopped
- 1 egg, lightly beaten
- 5 tbsp tomato ketchup (don’t diss it, it’s an essential ingredient!)
- 4 tbsp Sweet Chilli Sauce (I used Thai sweet chilli sauce)
- Juice of 1/2 lemon
- 2 tsp sugar
- 3/4 cup water
- 2 tsp cornflour
- parsley or spring onions for garnishing
INSTRUCTIONS:
- In a very hot wok, add 1 tbsp of vegetable oil and fry the crabs until they have turned orange, about 8 – 10 minutes. Remove from wok and set aside.
- Add a little more oil to the wok if necessary and fry garlic, ginger, chilli and onion until fragrant.
- Mix tomato ketchup, sweet chilli sauce, water, lime juice and corn flour in a bowl.
- Add the sauce mixture to the wok, along with the crabs, cover and bring it to a boil. Feel free to adjust the seasoning by adding more ketchup, chilli sauce or lime juice, according to your preference.
- Drizzle the lightly beaten egg into the sauce. Stir through.
- Garnish with parsley or spring onion and serve with fried mantou (chinese steamed buns) or rice. The buns are handy for mopping up every last bit of that yummy sauce.
Source: Drool Factor
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