Sunday, May 4, 2008

Sweet & sour crab

I've never cooked crabs in my life, let alone thought that I'd ever cook it. I promised to make my parents dinner for their 32nd anniversary so i had to make something nice, it was going to be crab meat in tauhu at first but i couldn't find any ready crab meat and there were some mud crabs for sale, so i got some and decided to make this dish.
Quick flip through the Hawkers fare cook book to check on the ingredients for this dish, turned out simple enough. Most recipes calls for deep frying of the crabs before cooking, but i flagged that cause its too messy and unhealthy since we're so upping the cholesterol factor in this dinner.
Ginger julienned - about 1 inch
6 cloves garlic
2 big red chilli's
4 chili padi-flag this if you're not into hot food
4 tbsp of diced spring onions
4tbsp of tomato sauce
3 tbsp of chili sauce
2 tbsp vinegar
1 tbsp soy sauce
2 tbsp sugar or to taste
1 tsp salt
1 egg
corn flour water
water to simmer
Heat some oil till smoking hot in the wok and then add in ginger, garlic, chilli's, spring onions and saute till fragrant. Add in crabs and all the seasonings and some water enough to simmer the crabs in, cover wok and let it cook for 4 minutes. Give it a taste and adjust to your liking, if you desire it to be more sour, add in more tomato sauce/vinegar. Thicken with corn flour water and turn off flames before adding in the beaten egg, give it a good stir. By turning off the flame before adding in the egg, this will ensure that the egg's not overcooked and it'll provide the sauce with a smooth silky finish. Enjoy my steaming hot Sweet Sour crabs!

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