so this post is gonna be about Chilli Crab as it is one of the all time favorites.........The seafood restaurants of the East Coast are famous for this.
Chili crab is a seafood dish originating from Malaysia and Singapore although there is debate over its specific origins (either Malaysia or Singapore). Mud crabs are commonly used and it is stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. It can be widely found at Malaysian and Singaporean seafood hawker stalls, kopi tiams or restaurants. Despite its name, it isn't a very spicy dish.
Sauce
Chilli crab sauce is usually semi-thick, sweet and savoury although there are some that are served watery. The base of the chilli crab sauce is usually chilli sauce and tomato sauce. It is thickened with a thickening flour. Flavoured with garlic, rice vinegar, soya sauce and etc. Beaten chicken eggs are added near the end of the cooking process to create egg-ribbons in the sauce.
Chilli crab sauce is usually semi-thick, sweet and savoury although there are some that are served watery. The base of the chilli crab sauce is usually chilli sauce and tomato sauce. It is thickened with a thickening flour. Flavoured with garlic, rice vinegar, soya sauce and etc. Beaten chicken eggs are added near the end of the cooking process to create egg-ribbons in the sauce.
Basic method
The crabs are lightly fried or steamed first with ginger, before being stir-fried in a chilli sauce made mostly with chilli paste, ketchup, and chicken eggs. The shells are usually partially cracked before cooking for ease of eating later. It is commonly garnished with coriander leaves (cilantro).
The crabs are lightly fried or steamed first with ginger, before being stir-fried in a chilli sauce made mostly with chilli paste, ketchup, and chicken eggs. The shells are usually partially cracked before cooking for ease of eating later. It is commonly garnished with coriander leaves (cilantro).
No comments:
Post a Comment