CHILLI CRAB

Ingredients

• Crab. Flower crab is easier to open but less meat while mud crab is meatier but harder to open and “butcher”
• Cornflour (Unflavoured starches like potato starch can also work)

Sauce

• Aromatic mince (chilli, ginger, garlic, shallots)
• Tomato Sauce (dominant flavor, use liberally)
• Lingham Chilli Sauce (dominant flavor, use liberally)
• Oyster Sauce (to taste)
• Sugar and Salt (to taste)
• Egg

Directions

1. Dab exposed crab meat in cornflour n then fry (WARNING: WET CRAB IN HOT OIL BAD). This is to seal the meat within the crab and prevent it from falling out.
2. Once crab turns orange, take out n let cool.
3. Fry aromatics until oil bubbling aggressively. Cook on medium heat if you are not confident in preventing it from burning.
4. Add tomato sauce and lingham chilli sauce. This serves as your base so you can adjust the two sauces based on your preferences
5. Add oyster sauce. You can start with 2 tablespoons and see how you feel
6. Add sugar and salt to taste. Sugar to counteract the tomato sauce
7. Add crab, cover the wok and let the crab finish cooking in the sauce
8. Turn off heat and add slightly beaten egg to sauce for creaminess.

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