Tasty Chili Flower Crabs

This is another one of the most popular cuisine of Chinese & Malaysian peoples. As Crab is famous in all sea-food lovers, so this can be tried on your home too.

Ingredients:

Crab:

=>5 Flower Crabs (cleaned & broken into 3-4 pcs each)
=> 1 Onion (diced)
=> 1 tsp of Freshly Grated Ginger
=> 3 tbsp of Tomato Ketchup / Tomato Paste
=>3 tbsp of Sweet Chili Sauce
=> 1 tsp of Soy Sauce
=> 1/2 tsp of Dark Soy Sauce (optional* )
=> 1.5 cups of Water
=> 1/2 tsp of Tapioca Starch / Corn Starch
=> Salt to taste
=> Chopped Spring Onions (for garnish)

Chili Spice Paste (Makes 4 tbsp):

=> 6 nos of Fresh Red Chilies
=> 2 cloves of Garlic
=> 1 tbsp of Bean Paste

Preparation:

Crab:

= Wash the Crabs thoroughly with water.

= Pull off the top shell

= Flip the crab upside down and cut away the flap in the middle.

= Crack open the body & claws with a pestle or crab hammer. Break the crabs into half.

= Rinse crabs again with the water. Crabs are now ready for cooking.

Main Preparation:

= Add 3 tbsp of Oil in a large wok & let them heat. Add the Chili Spice Paste and grated Ginger. Stir fry with medium heat until fragrant.

= Add the Crabs, Chili Sauce, Dark Soy Sauce, Onions, Soy Sauce and Tomato Paste / Ketchup. Cook for a while.

= Add a cup of water & mic everything with a spatula. Keep them covered for 4 mins.

= Add Tapioca / Corn Starch & stir. As the liquid dissipates, fill it up with the last 1/2 cup of water.

= Continue cooking for 5 mins. on high heat to bring the sauce to a boil. You'll be able to know the Crabs are cooked when the shells turn a beautiful hue of orange.

= Serve while hot on a platter and sprinkle with Chopped Spring Onions.

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* Use this to bring the Richer Color of this dish.

Note: Leftover Gravy can be stored in the refrigerator and used it as a flavoring agent for Fried Rice.

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