Crab

Crab

This intensely popular Singaporean dish was created in 1950 by Madam Cher yam Tian, a Singaporean chef and Mr Lim Choon Ngee, her husband. The combination of flavors as well as the heat brought upon by the chili makes this a favorite not only among Singaporeans but for all food lovers around the world.

FOR THE SAUCE:

  • 5 tablespoons tomato catsup (ketchup)
  • 1 cup water
  • 1 1/2 tsp flour
  • Salt and sugar to taste

FOR THE DISH:

  • 1 lb. or 1/2 kilo (one pound or 500 grams) mud crabs
  • 45 ml or 3 tbsp vegetable oil
  • 1 egg
  • 6-8 cloves of garlic, chopped
  • 8 red chillies, chopped
  • Juice of half a lemon
  • 2 spring onions, chopped
  • Cilantro for garnishing (optional)

INSTRUCTIONS:

Mix the ingredients for the sauce in a separate bowl.

Turn your stove on high and heat your wok or pan with the oil in it. For about a minute, stir-fry the garlic, then the chopped chilies and continue stir-frying until the aroma is released. Add the mud crabs and stir until the shell changes color. Add the sauce mix and continue cooking. Break the egg into the wok and stir gently until cooked, pour the lemon juice and add the spring onions. Toss the sauce over the crabs to cover them before serving.

  • Tsp = teaspoon(s)
  • Tbsp = tablespoon(s)
  • Pcs = pieces

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