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.




Ingredients:

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

(A):
2 tbsp chopped ginger
2 tbsp chopped shallots
2 tbsp chopped garlic
2 tbsp chilli black bean paste

Seasoning:

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


Method:

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.


Serves