Chili crabs

cocina asiatica
Singapore kitchen
Chili crabs
People 4
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (Vote)
prep time
55 min
cooking time
45 min
total time
1 hr 40 min
prep time
55 min
cooking time
45 min
total time
1 hr 40 min
  • 2 Very fresh blue crabs, about 500 g each
  • 1/2 Cup (60 g) flour
  • 1/4 Cup (60 ml) oil
  • 1 medium onion, fine chopped
  • 1 piece of 5 cm of fresh ginger, grated fine
  • 4 cloves of garlic, fine chopped
  • 3-5 red chillies, fine lyanes
  • 2 cups (500 ml) canned tomato sauce
  • 1 Cup (250 ml) water
  • 2 tablespoons soya sauce
  • 2 tablespoons of sweet chilli sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons fine brown sugar
  • base sauce
  • tabasco sauce, or soy sauce
  1. Wash the crabs well, scrubbing the shell with a scoop. With a big, sturdy knife, cut the crabs in half and wash them in cold water, carefully removing the yellow gills and fluffy parts. Hit the legs and front tongs with the flat part of the knife to crack the shell (way it will make it easier to eat the delicate flesh that is hidden inside).
  2. Enharine the crabs well and shake the leftover flour. Warm up some 2 spoon oil in a wok or in a large frying pan, fry the crab halves one at a low heat and turning them carefully until the carapace turns red
  3. Pour the remaining oil into the wok, sophr the onion, the ginger, garlic and chillies a few minutes, simmer and paddle watching from time to time. Add the tomato sauce, water, soy sauce, Chili Sauce, vinegar and brown sugar. Bring to the boil and simmer some 15 minutes. Put the crabs back in the wok and simmer them between 8 and 10 minutes, gently turning them in the sauce; the meat should be white, Avoid overcooking. Serve the crabs with steamed rice and the wet sauces you like best.
  • Put your guests in a washbasin with hot water. Wet wipes are also very pristine.
Recipes easy to https://recetasdecocinafaciles.NET /

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