Chilli Crab
Whole crab in a sweet, tangy, gently spicy tomato and egg gravy.
Ingredients
- 1.5 kg Mud crab
- ¾ cup Tomato sauce
- 4 tbsp Chili paste
- 8 cloves Garlic
- 3 tbsp Ginger
- 2 Eggs
- 3 tbsp Sugar
- 2 tbsp Rice vinegar
- 2 tbsp Cornstarch
- 1½ cups Chicken stock
- 4 tbsp Oil
- ¼ cup Coriander
Method
- Prepare the crab — Clean the crab, remove the top shell, and chop the body into quarters, cracking the claws.
- Fry the aromatics — Cook the garlic, ginger and chili paste in hot oil for 2 minutes until fragrant.
- Build the gravy — Add the tomato sauce, sugar, vinegar and stock and bring to a simmer.
- Cook the crab — Add the crab pieces, cover, and cook 10 minutes, turning once.
- Thicken — Stir in the cornstarch slurry, then drizzle in beaten egg while stirring so it forms silky ribbons.
- Chilli Crab is ready — Scatter with coriander and serve with fried buns for mopping the gravy.