2 large mud crabs with huge pincers.
Credit goes to the owner of this video on “How to Clean or de shelled Crabs” for noobs.
Good buy with such huge and meaty pincers.
Chilli Crab Sauce
Half cup of chilli sauce
2 tablespoons premium light soya sauce
1/4 teaspoon sea salt
1 tablespoon sugar
2 tablespoon Korean Apple Vinegar
One to one and half cups of tomato Ketchup
1 tablespoon sesame oil
One and half cups of plain water
(varies depending on thickness of the sauce)
4 cloves garlic
10 to 15 small shallots
One thumb size old ginger
2 tablespoon cornflour
4 tablespoon water
1 egg (beaten)
Mix Ingredients (A) in a bowl for the sauce.
Pound Ingredients (B) to a fine paste.
Blend Ingredients (C) in a separate bowl for the thickening.
Heat a wok. Add a reasonable amount of cooking oil to fry the fine paste till fragrant.
Add the crabs and one third of the sauce from Ingredients (A).
Stir fry for 2 to 3 minutes over a high heat.
Add the rest of the sauce from Ingredients (A).
Stir and cover the wok for 10 minutes (depending on the amount of crabs)
DO NOT REMOVE THE LID BEFORE 10 MINUTES
Add the thickening and stir well.
Followed by the beaten egg. Mixed thoroughly with the chillied crabs.
Remove to a serving plate and serve immediately.
Method for preparation of the Fried Vermicelli
Check out recipe here:
Here’s the unshelled crab served with fried vermicelli.
You can check out this click for Crab Bee Hoon Soup