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Ingredients:
- 2 large mud crabs, cleaned and cracked
- 1 cup tomato ketchup
- 1/2 cup sweet chili sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon tamarind paste
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 thumb-sized ginger, grated
- 4-6 red chili peppers, finely chopped (adjust according to spice preference)
- 1 cup chicken stock
- 1 tablespoon sugar
- Fresh cilantro leaves and sliced green onions for garnish
Step by steps
Step 1 – Prepare the Mud Crabs
Clean the Flower Crabs thoroughly and crack the shells slightly to let the flavors seep in. Set aside.
Step 2 – Make the Sauce Base
Heat vegetable oil in a large wok or pan over medium heat.Add chopped onion, minced garlic, and grated ginger, sautéing until fragrant.Toss in the chopped red chili peppers and stir for another minute.
Step 3 – Sauté the Aromatics
Heat vegetable oil in a large wok or pan over medium heat.Add chopped onion, minced garlic, and grated ginger, sautéing until fragrant.Toss in the chopped red chili peppers and stir for another minute.
Step 4 – Cook the Crab
Add the Mud Crab to the pan and stir-fry for 2-3 minutes until they start turning red. Pour in the prepared sauce mixture and chicken stock. Cover and let simmer for 8-10 minutes, stirring occasionally to coat the crab evenly in the sauce.
Step 5 – Final Touches
Once the Crabs are fully cooked, taste and adjust seasoning if needed. Garnish with fresh cilantro leaves and sliced green onions.
Serve hot with steamed rice or crispy mantou buns to soak up the flavorful sauce.
