2 cooked crabs (675 g) 1 1/2 lb) each
2.5 cm (1 in) piece fresh ginger, scraped
2 fresh red chilies or 2 teaspoons chilli sauce
2 cloves garlic, crushed
60 - 90 ml (4 - 6 tbsp) vegetable oil
225 ml (8 fl oz) tomato ketchup
15 g (1 tbsp) brown sugar
150 ml (1/4 pt) hot water
1 beaten egg (optional)
salt
fresh coriander to garnish
chunks of cucumber and pieces of toast to serve
2.5 cm (1 in) piece fresh ginger, scraped
2 fresh red chilies or 2 teaspoons chilli sauce
2 cloves garlic, crushed
60 - 90 ml (4 - 6 tbsp) vegetable oil
225 ml (8 fl oz) tomato ketchup
15 g (1 tbsp) brown sugar
150 ml (1/4 pt) hot water
1 beaten egg (optional)
salt
fresh coriander to garnish
chunks of cucumber and pieces of toast to serve
method
1. Remove the large claws and turn each crab onto its back, with the head facing away from you.
2. Use your thumbs to push the body up from the main shell.
3. Discard the stomach sac and "dead man's fingers" (the lungs and any green matter); leave the creamy brown meat in the shell and cut in half.
4. Cut the body section in half with a strong knife and crack the claws with a sharp tap from a hammer or cleaver. Crack, don't splinter them.
5. Pound the ginger, prepared chillies and garlic together.
6. Fry in hot oil for 1 - 2 minutes without browning.
7. Add tomato ketchup, chilli sauce, sugar and water, and mix well.
8. When almost boiling add all the crab over a high heat.
9. Just before serving stir in the beaten egg, which will scramble in the sauce if desired; taste for seasoning and serve at once garnished with fresh coriander leaves, together with the cucumber and toast.
2. Use your thumbs to push the body up from the main shell.
3. Discard the stomach sac and "dead man's fingers" (the lungs and any green matter); leave the creamy brown meat in the shell and cut in half.
4. Cut the body section in half with a strong knife and crack the claws with a sharp tap from a hammer or cleaver. Crack, don't splinter them.
5. Pound the ginger, prepared chillies and garlic together.
6. Fry in hot oil for 1 - 2 minutes without browning.
7. Add tomato ketchup, chilli sauce, sugar and water, and mix well.
8. When almost boiling add all the crab over a high heat.
9. Just before serving stir in the beaten egg, which will scramble in the sauce if desired; taste for seasoning and serve at once garnished with fresh coriander leaves, together with the cucumber and toast.
serving amount
serves 4
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