Sunday, September 18, 2005

Spicy Crabs

Eating this dish is best eaten at home where fingers can be licked and a mess made with the shells. The sauce is good for toasted bread but my family loves plain white rice.

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2 dungeness crabs(2 kg), remove the shells and cut into pieces, toss lightly with tapioca flour, then deep fry. Remove brain from shells and leave aside for the sauce

2 tbsp chopped ginger
2 tbsp chopped shallots
2 tbsp chopped garlic
2 tbsp chilli black bean paste


2 tbsp chilli sauce
2 tbsp orange marmalade or apricot jam
2 tbsp worcestershire sauce
2 tbsp hua tiau(chinese wine)
2 tbsp sugar to taste
Salt to taste
A dash of pepper
1/2 cup water


Saute ingredients (A) in two to three tbsp oil until aromatic.

Mix in seasoning and the brain of crabs, bring to a boil(sauce should thicken).

Add the crab pieces and stir-fry well. Then allow to simmer till sauce is slightly thick.

Serve with garnishing.



Anonymous said...

Looks really fantastic Lily!!! Wish i was there to share this dish with u (hehehehe)!! :D _k

fooDcrazEE said...

delish! nice going Lily and nice title for ur blog too. Normally its Wai Sek Kai.

lilyng said...


i started with kai but change to hong which is a lane, smaller than kai which is street. i was afraid that kai might be mispronounced as chicken

Anonymous said...

Hi, this is going to sound really basic and embarrassing, but how do you kill and clean live crabs? Been craving for crabs and your recipe looks absolutely fantastic but I have not the slightest idea how to kill and clean them, so any advice on the quickest, easiest, and least messy way to do so would be most welcome. Thanks a mill.

lilyng said...


you could put the live crab in the freezer for a while and it will be lifeless.

i use a chopstick and stick it in right on top of the apron.

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