During dinner last week, someone mentioned crabs and suddenly everyone wanted to eat crabs. Hence, we agreed that on Saturday, we’ll treat ourselves to an “awesome” meal. My mum got me a recipe book sometime ago – Hawkers’ Fair Simplified and there’s a recipe in there for Crabs in Sweet and Sour Sauce. It was my first time cooking crabs, so I was pretty excited.
Saturday’s dinner was a whole house affair. We all played our part in the preparation (which doesn’t happen very often) and there was abundant of laughter going around. The cutting of the crabs was the highlight of the day. CY said it was easy, so we assigned him the job. Throughout the entire process, Krys and him were arguing about how to do it, what to cut, how to clean etc. etc. It was funny just listening to them. In conclusion, the meal turned out pretty well. The house was flooded with a very strong “seafoody” smell as I was cooking. Mmmmm…! In KL, I had crabs served with toast at Fatty’s Crab, so we did the same this round.
- Baby hot chillies (Chilli padi)
- 1 egg, beaten
- Tomato sauce
- Chilli sauce
- White rice vinegar
- Soy sauce
- Oyster sauce
- Corn flour + water
- Minced (or blend together) garlic, shallots, ginger and chillies.
- Heat oil in wok. Deep fry crabs until cook. Drain and set aside.
- Leave a bit of oil in the wok and fry garlic mixture till fragrant. Add in the rest of the seasoning and bring to boil. Add in crabs, beaten egg and corn flour mixture to thicken.
- Dish up and serve hot.