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Sweet Chilli Crabs Claws - Special

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Ingredients
  

  • 2 kg Crab claws (I scrubbed my crab claws with a hard toothbrush and then used my pestle to bash it a bit.
  • 2 tbsp Oil
  • ½ cup Ginger julienned
  • ½ bulb Garlic minced
  • 1 cup Minced shallots
  • 2 to 3 Red chilli (sliced)
  • 1 tbsp Belacan
  • 3 to 4 stalks Spring onions, washed and sliced
  • 1 bowl Red tomatoes
  • ½ cup Plum sauce
  • ½ cup Sweet Chilli sauce
  • ½ cup Tomato sauce
  • 2 to 3 cups Chicken stock
  • 1 to 2 eggs Beaten eggs (Optional)

Instructions
 

Preparing the Crab Claws.

  • Wash the crab claws and use a brush to brush all the sides. Then I use a pestle to break the claws a bit or you can use a cleaver. Rinse lightly and drain well.

Slicing, mincing and ingredients preparing.

  • Slice you onions, spring onions, chillies, mince your garlic, julienned your ginger etc.
  • Mix your 3 sauces together to make it easier for yourself. The plum sauce, the tomato sauce and the sweet chilli sauce. I used Lingham's

Woking - Wok on high heat and should be cooked in less than 30 minutes.

  • Add oil and fry your ginger and white of spring onions.
  • Then add in garlic minced, and shallots mince and sliced onions. The shallots minced helps to give the sauce some 'body' Sometimes I add in blended ginger too (I love the taste of ginger)
  • Next add in your crabs, the 3 mixed sauces and stock. Cover and simmer for 5 minutes.
  • Bring to boil and turn heat off immediately. Serve and enjoy.
  • Optional add in beaten eggs now.
  • Note do not overcook. All should be ready in less than 30 minutes.

Notes

Note - Using ginger and wine in seafood is a good combo to counteract upset tummies. If I go out for seafood and steamboat I always have a few shots of brandy or whiskies - hic hic hic