Chili crab or prawn
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Chili crab or prawn
  Chili    Crab    Prawns  
Last updated 6/12/2012 1:14:30 AM. Recipe ID 43421. Report a problem with this recipe.
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      Title: Chili crab or prawn
 Categories: Taste, Of, The, Orient
      Yield: 1 Servings
 
      1 lb Crabs; lobster or prawns
      8    Cloves garlic; peeled
      8    Fresh red chilies
      2    Stalks spring onions
      1    Coriander plant
      1    Egg; optional
      3 tb Vegetable oil

MMMMM---------------------------SAUCE--------------------------------
      1 c  Water
      5 tb Tomato ketchup
  1 1/2 ts Cornflour
    1/4 ts Dark soya sauce
  1 1/2 tb Sugar;up to 3T, to taste
    1/4 ts Salt
      1 ts 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)
  
  




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Recipe ID 43421 (Apr 03, 2005)

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