Serves 4
2 yellow onions, roughly chopped
5 garlic cloves, peeled
1 tbsp chopped ginger
5 red bird’s eye chillies
1 tbsp store-bought sambal belacan
¼ + 1 cup water, more as needed
2 tbsp oil
1 can tomato sauce (425ml)
1 tsp tomato paste
1 tbsp light soy sauce
1 tbsp vinegar
1 tbsp sugar
1 tsp salt
1 tsp pepper
2 medium crabs or 1 large crab, washed and chopped (pincers cracked)
1 egg
mantous, steamed or fried (optional)
Chili Crab
1. Combine the onion, garlic, ginger, chillies and sambal belacan in a blender or food processor and purée until smooth. Add some water (about ¼ cup), if necessary. Set aside.
2. Heat the oil in a large wok. Once shimmering, pour the spice purée in and stir-fry for about 3 to 5 mins
until fragrant.
3. Add the tomato sauce, tomato paste and 1 cup water, mix until smooth. You can dilute the tomato paste in the water beforehand for easier mixing.
4. Add in the soy sauce, vinegar, sugar, salt and pepper and mix again.
5. Tip the chopped crabs into the wok and mix until the all the crabs are coated with the sauce.
6. Cook, covered, for about 15-20 mins over medium heat, stirring occasionally, until the crabs turn bright orange.
7. Crack the egg in a small bowl and beat lightly using a pair of chopsticks. Pour the egg into the wok.
8. Wait for 10-15 secs before mixing everything together. Adjust the seasoning if necessary.
9. Serve crabs on a shallow dish, with fried or steamed mantous on the side, if you wish.