Singapore Chile Crab
 
it is a popular dish in some of the outdoor hawker stalls. it is not 
difficult to make, but you must have fresh crab! you can serve with french 
bread to soak up all the sauce, but traditionally it would be served with 
rice. 
 
 
4 lb.  fresh crab
  2 - 2 lb dungeness crabs, cleaned and quartered)
6 clove  garlic, chopped finely
2 Tbsp  salted soya beans, mashed into paste
2   1quot pieces fresh ginger, thinly sliced and julienned
1/8 cup  vegetable oil
 
  seasoning
2 Tbsp  light soy sauce
1/4 cup  sugar
5 Tbsp  garlic flavored chile sauce
1 cup  tomato ketchup (honest)
2   eggs, beaten
2 tsp  tapioca flour mixed with
6 Tbsp  warm water
2 stalk  green onions, (lower white part)
  chopped for garnish
2   big sprigs coriander leaves for garnish
1 cup  water
 
heat oil in a wok and fry ginger until fragrant. add garlic and stir fry 
until crisp. add soy beans and stir fry for 1-2 minutes. pour in seasoning 
ingredients and stir fry for 2 minutes. add crab and stir in. add 1/4 cup 
water and cook covered for 2 minutes. uncover, add remaining water. cook 
for 5 minutes. when crabs are red and cooked, add tapioca flour paste and 
eggs. stir well until sauce thickens and serve immediately. you can use 
arrowroot or tapioca-same amount. 
 
 
 
-- 
(ID: 2601) Mirror: rec.food.recipes: Sat, May 14, 2005


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