Chilli Crab in Black Bean Sauce Made By Foody Point

Clean the raw crabs. Chop body of crab into four or half-dozen items, going legs connected. Separate giant claws from body and crack shells to permit sauce to penetrate.

Rinse black beans in cold water, drain and mash. combine with garlic crushed with sugar, and also the soy.

Heat oil during a cooking pan and fry the halved garlic cloves and slices of ginger till they begin to brown. take away from pan. Over high heat fry the items of crab, turning them over within the hot oil for five minutes or till shells ar bright red. take away crab items from pan. Add common bean mixture to the oil, fry for one minute, then pour in quandary and crab items. Stir well, cowl pan and cook for three minutes. combine amylum with a touch cold water and stir into sauce till it boils and thickens. Add spring onions and dribble within the egg till egg sets. Serve directly with steamed rice.

Ingredients

1 giant mud crab or two smaller crabs

1 tablespoon canned salt-cured black beans

1 teaspoon crushed garlic

1 teaspoon sugar

1 tablespoon light-weight soy

4 tablespoons groundnut oil

2 cloves garlic, halved

4 slices contemporary ginger

185 ml/6 FL oz/3/4 cup quandary

3 teaspoons amylum

2 tablespoons cold water

2 spring onions (scallions), finely sliced

1 egg, slightly crushed