CHILI CRAB RECIPE

CRAB

Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) (Greek: βραχύς, translit. Brachys. usually entirely hidden under the thorax. They live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of claws. Many other animals with similar names – such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs, and crab lice – are not true crabs.

CHILI CRAB RECIPE

 

INGREDIENTS

1 sprig of coriander (chopped for garnishing only)

1 tablespoon of sugar

2 tablespoons of tamarind juice

Salt to taste

2 tablespoons of cooking oil

1/4 cup of water

Spice Paste

8 dried red chilies (soaked in hot water and deseeded)

1 tablespoon of taucheo (soy bean paste/sauce)

3 cloves of garlic

1 inch of fresh ginger

Tamarind Juice:

5 seeds of tamarind

Water

HOW TO COOK

Clean the crab and chop it into pieces. Save the green and juicy stuff inside the shell and set aside.

Pound the spice paste with a mortar and pestle or grind them using a food processor. Make sure that the spice paste is finely blended or pounded.

Soak the tamarind seeds in some warm water for 15 minutes. Extract the juice and discard the seeds.

Heat up your wok and add cooking oil.

Stir fry the spice paste until fragant and spicy.

Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 3 minutes.

Add the green and juicy stuff from the shell and stir well.

Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned red.

Dish up, garnish with chopped scallions and serve hot.