• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  1. Clean crabs, remove and crack the pincers. Trim the legs and cut each into 4 pieces. Rinse and drain the crabs in a colander.
  2. Toss crabs in tapioca flour and deep-fry in hot oil until just cooked. Remove and set aside.
  3. Heat sesame oil in a clean wok and fry garlic, ginger and bird´s eye chillies until fragrant.
  4. 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.

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