Harry and Sally (not their real names) were reading the news on day after the wild weekend. They were hoping their pictures will not appear on the crime section.
They were unaware that they have already been caught by one of the best chefs in town.
To kill a crab, the first thing to do is to cut its tummy open with a sharp knife.
Make sure you give them a good wash and scrub to remove all the yucky stuff.
Place them into a clean bowl, and heat up the wok.
Hit the legs and larger front nippers with the flat side of the cleaver to crack the shell. This is to make the eating process easier.
Heat about 2 tablespoons cooking oil in a large wok and cook 1 1/2 crab at a time, carefully turning and holding the crab in the hot oil until the shell just turns red.
Repeat with the remaining crab halves.
Add the remaining oil to the wok and cook the onion, ginger, garlic and chili for 5 minutes over medium heat and stirring regularly.
Add the tomato sauce, water, soy sauce, chili sauce, vinegar and sugar. Bring to boil and cook for 15 minutes.
Return the crab to the wok and simmer, turning carefully in the sauce for 10 minutes or until the crab meat turns white.
Crack 4 eggs and thicken gravy with corn starch solution.
Do not overcook.
Voila! Singapore Chilli Crab! Ho liao!
We had hot pot at the same time, in case the crab is not filling enough. I played a Singaporean movie, 881 on the iMac which was hilarious.
A very enjoyable dinner indeed.
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