CHILLI CRAB !! Malaysian!

 

 

 CHILLI CRAB

Ingredients: Cooking Oil for deep-frying
Crabs 1.2-1.5 Kg / 2 - 3 pound, halved
2 Tablespoons / 1 oz Corn Flour (Cornstarch), mixed with 60 ml 2 / fl oz 1/4 Cup water
1 Egg, beaten
1 Spring Onion (Scallion), chopped
1 Pineapple, grated
Finely Grounded Paste Ingredients
1 1/2 Tablespoons / 8 oz Dried Chili, Powder
6 Red Chilies
6 Cloves Garlic, peeled
100 g / 3 1/2 oz Shallots, peeled
1 cm / 1/2 inch Ginger, peeled

Sauce (Blended)
3 Tablespoons / 1 1/2 fl oz Chili Sauce
2 Tablespoons / 1 oz Sugar
2 Tablespoons / 1 oz Vinegar
250 ml / 8 fl oz / 1 Cup Canned Tomato Sauce
Salt to taste

Method: 1) Lightly coat Crabs with egg mixture and 1 Tablespoon of corn flour.

2) Heat the oil and deep-fry the Crabs until golden. Drain and set aside.

3) Heat 2 tablespoons oil and sauté the Finely Grounded Paste until fragrant.

4) Stir in the sauce ingredients and bring the mixture into a boil.

5) Cover and simmer for about 10 minutes.

6) Gradually add the Corn Flour (Cornstarch) mixture and stir well.

7) Add the beaten Egg.

8) Gently stir in the fried Crabs and simmer until the sauce is cooked.

9) Garnish with finely sliced Spring Onion (Scallion) and serve immediately.

Serve with Rice.