Dish #413 - Chilly Crabs

Ingredients:

Crabs - 1 kg - cleaned

Brown onions - 2 - roughly chopped

small red chillies - 8 choppe

Vegetable oil - 125 ml

Shrimp paste (belacan) - 3 tsp ( Optional but to get Singapore chilly carb authentic taste this has to be used)

Tomato puree - 250 ml

Light soy sauce - 1/4 cup or 60 ml

White sugar - 1 tbsp

Tomato paste - 1 tbsp

White vinegar - 2 tsp

Salt - 1/2 tsp

coriander leaves - for garnishing

Method:

Clean and cut the crab into quarters. Crack the claws to allow the flavors to penetrate. Set aside.

Place the onion and chilly in a food processor and process to a puree.  

Heat the oil in a wok over medium-high heat. Add the onion and chilly puree and the shrimp paste, and fry for 6-7 minutes until most of the liquid has evaporated and the paste begins to change color. Add the tomato puree, soy sauce, sugar, tomato sauce, tomato paste, vinegar and salt, and mix through. 

Add the crab pieces and cook, covered, over a medium heat for 8-10 minutes, turning occasionally, until the shells turn red and the crab is cooked through. Garnish with coriander.

In the original Singapore version an egg is stirred thru and tossed lightly to coat.