用料
| Crab | 1-1.5kg |
| eggs | 2 |
| soybean paste | 1 tbsp |
| sugar | 2 tbsp |
| 1 teaspoons salt4 tbsp ketchup1 tbsp corn flour | |
| 1 thumb-size ginger8 garlic cloves | Blender job |
| 2 shallots | |
| Fresh tomato | 1/2 |
| Red pepper (the sweet long type) | 1/2 |
Singapore Chilli Crab的做法
1. Part steam the live crab for 5-8min (8min it crab is large, about 32cm round). Clean the crab. Scrub shell with a brush to ensure no impurities.
2. Cut crab into quarters. Crack the claws and leave aside the shell
3. Blend chillies (if any), ginger and garlic and shallots, set aside.
4. Separately, blend tomato and red pepper, set aside.
5. Sauté blended ingredients from (3) in a pan until it is fragrant.
Add in the pieces of crab except the shell
Then, add fermented bean paste and continue sautéing for 3 minutes. Add blended ingredients from (4).
Add water to pan and increase the heat to allow it to boil.
Add sugar, tomato sauce and salt.
Once it boils, place shell on top and cover with the lid.
Cook at medium heat for 3-5 minutes.
Add in corn starch mixture to thicken the gravy
Once gravy thickens, add beaten eggs to gravy and cook for 2-3 minutes
Dish it out and garnish with scallions. Serve with steamed buns (man tou).