Singapore Chili Crab

 

I was curious as to why this dish was so popular ..so did some research and compared a few different recipes and came out with this one.. Now, I'm a great fan of Singapore Chili Crab as well!..

4 - 5 fresh crabs -cleaned and halved. Keep the shells as well. Break the claws a little
1. Blend the following:
2 large onions
8 bird chillies (cili padi)
4 cloves garlic
1/2 inch ginger
2 pc candle nuts (buah keras)
1 square in shrimp paste
 Heat up some vegetable oil in a wok. Put in the above mixture. Add in the following :
1-2 tablespoon chili paste,
1 can tomato paste
4 tablespoon chili sauce.
vinegar and soy sauce to taste.

 2. Simmer and add :

 3 tablespoon brown sugar

2 table spoon white sugar. 

 3. Add in the crabs . still until cooked. Put in :

  corn starch slurry (thick mixture of corn flour and water)and 
2 egg yolks - beaten. 

 4. Stir and its ready! Garnish with some chopped coriander leaves. Great eaten with steam buns. I bought those lovely plain potato buns and soaked all the gravy up with it ...Yum Yum!!