Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chili crabs 辣椒蟹. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Chili Crabs 辣椒蟹 is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Chili Crabs 辣椒蟹 is something which I’ve loved my whole life.
Cooking the best chilli crab with thick savoury sauce, just like at a hawker stall in Singapore is rather easy. Even in Malaysia, chilli crab is enjoyed by the locals. Look no further for an easy crab recipe.
To begin with this particular recipe, we must prepare a few ingredients. You can have chili crabs 辣椒蟹 using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Chili Crabs 辣椒蟹:
- Take 5 Crabs
- Take 5 cloves Garlic (chopped)
- Get 10 pcs Chili's (chopped)
- Get 8 tbsp Tomota Sauce
- Prepare 8 tbsp Thai Sauce
- Prepare 1 Eggs
- Make ready Pinch Salt
- Take Pinch Sugar
- Make ready 2 pcs Lemongrass
- Prepare Potato Starch
Mud crabs are commonly used and are stir-fried in a semi-thick. Notes: Crabs need to be rinsed well, cleaned, and cut into pieces. Check out this video by Sydney Fish Market on how to do it, or get your fishmonger to do it for you. I keep the creamy part inside the top shell for the extra crab flavor that it lends to the dish.
Instructions to make Chili Crabs 辣椒蟹:
- Cleaning crabs and put aside…
- Heat up the wok with 3tbsp vegetables oil and Stir-fried garlic & chili then add in lemongrass, tomato sauce & thai sauce… also add in some water to control the thickness of the sauce.
- Add in all the crabs and covered for 3 minutes then salt & sugar add in for taste. Lastly add in the eggs stir well then potato starch to adjust the thickness of the chili sauce.. ready to be served with bread
Chili Crab is a seafood dish that I enjoy with lots of rice. This dish is composed of crab (Mud Crab is originally used) cooked in sweet and spicy sauce. I had my first taste of this dish in the original dampa in Paranaque (a city in the Philippines). I have an equally tasty home-style chili crab recipe (my late mother's recipe) but this rendition with the eggy, sweet, sour, and spicy sauce is perfect for entertaining guests or simply when you want to have a crab feast. The sauce pairs beautifully with Chinese mantou—steamed or.
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