Asian Seafood Recipes - Singapore Chili Crab Recipe

Ingredients

• vegetable oil for deep frying

• 3 medium crabs, claws cracked and chopped through the shell into pieces

• 3 red chilies, chopped

• 1/2 in. piece of fresh green ginger, peeled and chopped

• 2 garlic cloves, crushed

• 2 tsp. sugar

• salt and pepper

• 1 cup chicken stock

• 2 tsp. cornstarch, mixed to a paste with 2 tsp. water

• 1 egg, lightly beaten

• 1 tsp. vinegar

• 2 Tbs. tomato paste                   .

Serves 6-8

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Method:

1. Fill a large deep-frying pan one third full with oil and heat it until it is very hot. Carefully lower the crab pieces, a few at a time, into the oil and deep fry for 1 minute. Using tongs or a slotted spoon, remove the pieces from the oil and drain on kitchen towels.

2. Reserve 3 tablespoons of the oil from the pan and pour it into a deep frying pan. When it is hot, add the chilies, ginger and garlic. Fry, stirring occasionally, for 3 minutes.

3. Return the crab pieces to the pan and add sugar, salt and pepper to taste, and stock. Bring to the boil, reduce the heat to low and cover the pan. Simmer for 15 minutes, or until the crab pieces are cooked through.

4. Stir in the corn flour (cornstarch) mixture and cook until the liquid thickens and becomes translucent. Stir in all of the remaining ingredients and cook gently for 2 to 3 minutes, or until the egg 'sets'.

5. Transfer the mixture to a large warmed serving bowl or deep serving platter and serve at once.