Cookings By Maria

Chili Crab

• By admin_maria
• August 22, 2016
• No Comments

Chili Crab is a very popular seafood dish served in most of the seafood restaurants in Malaysia. It’s spicy and rich in flavor. There were many version of chili crab available, anyway this recipe is my home version, “easy to cook version”. Add in chili, according to spiciness that you preferred. Serve the hot chili crab with rice or steamed bun.  I am pretty sure that your guest will be amazed with the taste of it.

Recipe serves 2-3 person

Ingredients :

• 800gm Mud crab
• 3 Tablespoon cooking oil
• 1 Large onion
• 3 Cloves garlic
• 2 Cm ginger
• 8-10pcs Dried chili
• 1 Red chili
• 1 Teaspoon shrimp paste/belacan (optional)
• 2 Tablespoon chili sauce
• 2 Tablespoon tomato sauce
• 1 Tablespoon oyster sauce
• 1/4 Teaspoon white pepper
• Pinch of black pepper (option)
• 1-2 Cup hot water
• 1 Tablespoon corn flour (dilute with little water)
• 1 Egg (beaten)
• Salt to taste
• Some chopped spring onion

Let’s cook the Chili Crab :

Prepare the required ingredients.  Clean and cut the mud crab to preferred sizes. Crack the claws (just a little smash), so that the flavors absorbed into it as well.

Soak the dried chilies in hot water for 15 minutes. Use food processor to make fine paste together with 1 red chili (add little water). Keep aside.

Onion, ginger and garlic, use food processor to make thick and fine paste (add little water). Keep aside.

Note : It’s a option to deep fry the crab before adding it into the gravy. Coat the crab with some corn flour and salt. Deep fry it for few minutes. To make cooking easier, I prefer to use raw crab rather than deep fried.

In a wok, heat up about 2-3 tablespoon cooking oil. Keep in medium heat.

Throw in the onion, ginger and garlic paste. Saute those for about 2-3 minutes, till fragrant.

Then continue the sauteing, by adding the chili paste into the wok. Saute the chili till the oil bubble surfaced. It will take about 5-6 minutes for the chili to fry well in the oil. Add little water if needed.

Then add in the shrimp paste, chili sauce, tomato sauce, oyster sauce, white pepper and black pepper. Let the seasoning sauces to fry together with the chili paste. Keep stir, so that it doesn’t get burned.

Add in about 1-2 cups of hot water, depending on how much chili crab gravy you preferred to have.

Let the gravy to boil well. Add in the salt. Taste check.

Once the gravy is boiling (medium-high heat), add in the mud crab. Give a good mix of the crab with the gravy. Close the wok with lid, to speed up the cooking process. Usually it will take about 5-7 minutes for the crab to cook well.

Once the crab is almost cook (the shell turn to red pinkish in color), slow down the heat to simmer, add in the corn flour (diluted with few tablespoon of water).

Then add in the beaten egg. Quickly give a good stir of the egg, so that the egg coat the crabs all over. The egg and the corn flour will make this chili crab gravy thick and tasty.

Finally, toss in some chopped spring onion. Off the heat. It’s done.

The delicious Chili Crab……