Chili crab seafood dish Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli sauce. Chilli Crab can be widely found at Malaysian and Singaporean Asian Country Despite its name MUD crab it's heaven chili crab is not a very spicy dish you can add more/less to your liking.
See video
Ingredients for Chilli Crab:
1 lb (450g) mud crabs or soft shelled crabs
4 tbsp plain flour if using soft shelled crabs
8 fresh red chilli, chopped
3 tbsp vegetable oil
1 egg
2 spring onions (scallions), cut into finger length
8 cloves garlic, chopped
1 tsp freshly squeezed lime or lemon juice
1 small bunch coriander plant (cilantro)
*For soft-shelled crabs, oil for deep frying
Mix together for Sauce
1 cup of water, 5 tbsp tomato kethup, 1 1/2 to 3 tbsp sugar, or according to taste, 1 1/2 tsp cornflour, 1 tsp pounded brown preserved soya beans or dark miso (optional), 1/4 tsp salt
Method
Heat the oil in a wok or saucepan over high heat.
Add garlic and stir-fry for 1 minute.
Add the chilli, stir-fry till fragrant add mud crabs, until shells turning red, add sauce ingredients stir well, cover with lid and simmer
Break eggs into the wok and streak with a fork, simmer till cooked add lime juice and stir in scallions.
For soft-shelled crabs, cut each crab into four, dry well, dredge in flour and deep fry till golden brown and crispy. Make the sauce as above, but omit the mud crabs.
Toss soft shelled crabs in sauce just before serving best eaten with your fingers! Mop up the mouth-watering gravy
Credit to the owner