2kgCrab claws (I scrubbed my crab claws with a hard toothbrush and then used my pestle to bash it a bit.
2tbsp Oil
½cupGinger julienned
½bulbGarlic minced
1cup Minced shallots
2 to 3Red chilli (sliced)
3 to 4stalksSpring onions, washed and sliced
1bowlRed tomatoes
½cupPlum sauce
½cupSweet Chilli sauce
½cupTomato sauce
2 to 3 cupsChicken stock
1 to 2 eggs Beaten eggs (Optional)
1tspCorn starch slurry (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