KUALA LUMPUR, Sept 15 — I’ve given up trying to eat crabs daintily. The mess that follows when one is attempting to devour the flesh covered by the hard skeleton of this crustacean is unavoidable, but the sweet, succulent flavours that you finally get to enjoy after the battle makes it worth it. 

Don’t be fooled by the name of this dish, even though it is called “Chilli Crab” the accompanying gravy is actually a delightful lava of sweet-sourish gravy with a little tinge of spiciness. 

This popular Singaporean dish is made with the most common secret ingredients—chilli sauce and eggs! Who would have guessed something we’re so familiar with can be responsible for this finger-licking gravy?

To give the sauce the desired consistency, I used corn flour. This ingredient can also be found in the chilli sauce, and it helps to thicken the sauce and allow it to be dramatically spread out over the crabs rather than looking like some very watery red liquid splashed onto the dish. 

As the sauce is almost done, beaten eggs are added to create a smooth texture and provide some eye-pleasing decoration. 

They provide beautiful swirls of white ribbons all over the sweet-savoury sauce.

The delicious flavours of the sauce just begs to be savoured, and I love mopping it up with some bread or “man tao” (fried Chinese bread). 

You can also serve it with steamed rice for a more substantial meal. 

Chilli Crab

Preparation time: 20 minutes

Cooking time: 10 minutes

Serves: 4

4 large live blue swimmer crabs, remove gills and coral and cut into halves

2 inches old ginger, skin removed and finely sliced

1 large brown onion, skin removed and diced

2 red birds eye chillies, thinly sliced

2 eggs, lightly beaten

1 tablespoon vegetable oil

1 cup boiled water

1 tablespoon palm sugar

2 tablespoon Lingham’s chilli sauce

1 teaspoon salt

1 bunch coriander, roughly torn

 

The delicious flavours of the sauce just begs to be savoured.

1. Add vegetable oil in a large wok over medium heat.

2. Add onions and ginger and saute until fragrant.

3. Add chilli sauce, salt, palm sugar and birds eye chillies and saute for further 5 minutes.

4. Add crabs and mix ingredients through.

5. Pour water into the wok and cover for 5 minutes.

6. Remove cover and add in beaten eggs. Stir through until eggs are cooked and coated around the crabs.

7. Turn off heat.

8. Transfer to a big bowl and scatter with coriander leaves.

Serve immediately.