SINGAPOREAN CHILLI CRAB
FOR THE SAUCE
Garlic cloves: 2, crushed peanut oil: 1 tbs, fresh red chillies: 2 long seeded (finely chopped), galangal: 1 tbs (finely chopped) lemon grass: 1 tbs (finely chopped), tomato sauce:½ cup, rice vinegar: 2 tbs, kecap manis: 1 tbs, palm sugar: ½ tbs, lemon juice: 1 lemon, mud crab: 1 no, (around 400-500 gm), spring onion:½ tbs (finely chopped), fresh coriander sprigs for garnish, one egg: lightly beaten.
FOR THE SAUCE
Heat the oil in a wok, add garlic, lemongrass, fresh chillies, galangal and stir for one to two minutes. Add tomato sauce, vinegar, kecap manis and palm sugar. Boil the sauce for four to five minutes.
TO PREPARE THE CRAB
To segment the crab, lift the triangular tail flap on the underside of the body and hold with other hand pull of the top part of the shell. Discard the top shell. Remove the gills and wash. Cut the crab into quarters using a chopper or sharp knife. Use a crab cracker or the blunt edge of a knife to crack the large claws. Heats oil in a wok over high heat until smoking. Add the crab and stir-fry for five to six minutes or until shell changes colour and meat turns white. Add the prepared sauce into the wok and simmer for two to three minutes. Remove from heat and add lightly beaten egg and stir. Finish with chopped spring onion and coriander sprigs. Serve with jasmine rice or steamed rice.