Recipe Ingredient
- 3 large mud crabs (1.5kg)
- Tapioca flour
- 1 tbsp chopped garlic
- 1 tsp chopped ginger
- 1 tsp chopped bird´s eye chillies
- 2 tbsp sesame oil
- 1 egg, lightly beaten
- Sauce ingredients (combined)
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 3 tbsp tomato sauce
- 2 tbsp chilli sauce
- 2 tbsp sugar or to taste
- 2 tbsp white rice vinegar
- ½ tsp salt or to taste
- ½ tsp anchovy stock granules
- ½ cup water
- Thickening
- 1 tbsp cornflour mixed with 2 tbsp water
Instructions
- Clean crabs, remove and crack the pincers. Trim the legs and cut each into 4 pieces. Rinse and drain the crabs in a colander.
- Toss crabs in tapioca flour and deep-fry in hot oil until just cooked. Remove and set aside.
- Heat sesame oil in a clean wok and fry garlic, ginger and bird´s eye chillies until fragrant.
- Add combined sauce ingredients. Stir well then cover the wok and allow to simmer for 1-2 minutes. Remove the lid and add the crabs. Toss to coat the crabs with the sauce. Add the beaten egg and drizzle in thickening. Dish out and serve immediately.