Sweet Chili Crab Claws

[takayanagi]

After several unsuccessful attempts, I've just given up on uploading the pics. I have no idea what is going on! I've decided to just type the recipe up and just add a link to the pictures. I don't know why I didn't think of that in the first place.

Anyway, I got some crab claws from the farmer's market last week and made some lovely sweet chili crab claws, a delightful variation of the ever popular Chili Crabs from Singapore.

Recipe:

• 1tsp oil
• 1tsp ginger and garlic paste
• 1 small shallot, finely diced
• 1 red chili, sliced
• 3tbp sweet chili sauce
• 1/2tsp cornflour
• 1/2 tsp light soy sauce
• splash fish sauce
• 4 bashed Crab Claws
• Salt and pepper to taste

Method:

1. Heat oil in pan.
2. Throw in the shallots, garlic & ginger paste, chili and fry for a minute.
3. Mix all other ingredients(except crabs) in a bowl while the shallots are frying.
4. After the shallots have had their minute in the heat, add the wet ingredients in the bowl and mix thorougly.
5. Now throw in the crabs and mix.
6. Since the crabs are already cooked, you just want to bring them up to heat. Heat them for 3-5 minutes on high, this allows the sauce to thicken as well.
7. If the sauce is too thick, add a little water to thin it out.
8. Dish up and eat!

I served it with some steamed man tau buns which were just perfect for dunking into the glistening sweet sauce :)

Click here for pictures