Yield: 1 Servings
|1 pounds||Crabs; lobster or prawns|
|8||Cloves garlic; peeled|
|8||Fresh red chilies|
|2||Stalks spring onions|
|3 tablespoons||Vegetable oil|
|5 tablespoons||Tomato ketchup|
|¼ teaspoon||Dark soya sauce|
|1½ tablespoon||Sugar;up to 3T, to taste|
|1 teaspoon||Rice or malt vinegar; or|
|Freshly squeezed lime juice|
Wash uncooked crabs, break off claws by gently hitting them with a pestle.
Break the shell of the claws by hitting with a pestle. Chop the bodies in half and then each half into 2 pieces. Wash and retain the shells. If using lobster, remove the claws and crack in half, then cut the tail with the shell on, into thumb-length pieces. If using prawns, make a slit down the back of the shell and remove the intestinal vein.
Pound the peeled garlic coarsely. Pound the chilies coarsely. Or grind them separately in a food processor. Wash spring onions, discard roots and cut into finger lengths. Cut coriander into 2-centimeter lengths.
Mix all sauce ingredients except vinegar.
Heat wok, add oil and when hot, add garlic, stir-fry for 1 minute, add chilies, stir-fry for another minute and add the crab or prawns.
Stir-fry for 2 to 3 minutes until shells turn slightly red. Stir sauce ingredients, add to the crabs or prawns and stir well for 2 minutes. Cover with lid and simmer over high heat for 5 to 7 minutes till shells turn a bright red.
Remove lid and add vinegar. If using lime, squeeze juice over the crabs. If using eggs, add at this point. Break eggs into the gravy and stir gently to form streaks. Stir well and add spring onions. Turn off heat and give it one last stir. Traditionally this dish is served with slices of white bread with which you scoop up the gravy.
(Recipe Courtesy of Violet Oon's Kitchen) Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : TASTE OF THE ORIENT #TSSP02 SINGAPORE Recipe by: TASTE OF THE ORIENT #TSSP02 Posted to MC-Recipe Digest V1 #939 by Sue <suechef@...> on Dec 01, 1997