Let skip a CNY cookie posting today and post this dish that I cooked some time ago. Diana and I love our seafood. Be it fish, shrimps, squid, clams and crabs. When she comes home I will usually try to cook her favorite dish. We don’t eat crab often as it is not easily available at our small Asian grocery store here and also I don’t really like to deal with live crabs. So happen I saw them selling it not too long ago and I grab half a dozen of it. There is not much meat on this type of blue crab but they do have a lot of roe on it which we like. I like cooking it this way with plenty of spicy, sweet and sour sauce so we can mop it all up with some mantau (Chinese Steamed Bread) Eating crab is a messy affairs but we were completely satisfied with it.
6 blue crabs
2 cloves of garlic
1 tbsp finely chopped ginger
1 large red chili – finely chopped
2 spring onions – cut into 1” length
1 egg - beaten
3 tbsp of tomato ketchup
3 tbsp of sweet chili sauce
2 tbsp of vinegar
1 tbsp of sugar
½ tsp of corn starch
Salt and pepper to taste
¼ cup of chicken stock
2. Mix all the sauce ingredients and set it aside. Heat up the wok, add in about 2 tbsp of olive oil, and add in garlic, chili and ginger and stir fry until lightly brown and fragrant.
3. Add in the crabs, continue to toss and turn until the crab shells turn into pinkish color. Add in the sauce, stir well and bring it up to a boil. Cover and turn down the heat to medium and let it simmer for 5 - 6 minutes. Continue to stir until the crab is cooked and sauce thickens.
4. Add in a bit of more stock if necessary. Drizzle in the egg, give it a quick stir and turn off the heat. Add in the spring onions, dish out and serve immediately.
Test with a Skewer and Suresh of 3 Hungry Tummies.