Ingredient and Portion
Sri Lanka Chilli Crab (mild & sweet version)
Submit Recipe
Ingredients (A):
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)
Ingredients (B):
4 cloves garlic
10 to 15 small shallots
One thumb size old ginger
Ingredients C:
2 tablespoon cornflour
4 tablespoon water
3 King Size Sri Lanka Crab
(clean and cut into pieces)
1 egg (beaten)
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)
Ingredients (B):
4 cloves garlic
10 to 15 small shallots
One thumb size old ginger
Ingredients C:
2 tablespoon cornflour
4 tablespoon water
3 King Size Sri Lanka Crab
(clean and cut into pieces)
1 egg (beaten)
Method
1. Mix Ingredients (A) in a bowl to create the sauce.
2. Pound Ingredients (B) to a fine paste.
3. Blend Ingredients (C) in a separate bowl for the thickening.
4. Heat a wok. Add a reasonable amount of cooking oil to fry the fine paste 'til fragrant.
5. Add the crabs and one third of the sauce from Ingredients (A).
6. Stir fry for 2 to 3 minutes over high heat.
7. Add the rest of the sauce from Ingredients (A).
8. Stir and cover the wok for 10 minutes (depending on the amount of crabs)
DO NOT REMOVE THE LID UNTIL 10 MINUTES HAVE PASSED
9. Add the thickening and stir well.
10. Add the beaten egg. Mix thoroughly with the chilli crabs.
11. Remove to a serving plate and serve immediately.
2. Pound Ingredients (B) to a fine paste.
3. Blend Ingredients (C) in a separate bowl for the thickening.
4. Heat a wok. Add a reasonable amount of cooking oil to fry the fine paste 'til fragrant.
5. Add the crabs and one third of the sauce from Ingredients (A).
6. Stir fry for 2 to 3 minutes over high heat.
7. Add the rest of the sauce from Ingredients (A).
8. Stir and cover the wok for 10 minutes (depending on the amount of crabs)
DO NOT REMOVE THE LID UNTIL 10 MINUTES HAVE PASSED
9. Add the thickening and stir well.
10. Add the beaten egg. Mix thoroughly with the chilli crabs.
11. Remove to a serving plate and serve immediately.
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