I grew up on my mother's yummylicious cooking where every meal is prepared lovingly by my mother. Her cooking is touch and feel and she doesnt use a recipe book nor does she write them down. Some of these are a collection of her recipes handed down to her and now to me. Her recipes are always simple but downright delicious.
Who does not like a good finger lickin Chili Crab on a bed of hot steaming rice...or soft fluffy bread to scoop up that tasty sauce.
Fresh crab is a must for a a good chili crab dish, and thankfully there are plenty here in sunny Queensland. Alhamdulillah.
This recipe was handed down to me by my mother in law....I feel very lucky that both my mother and MIL are great cooks. I figured the best way to keep hubby happy is to know how to cook his fave dish from the best person that know how!
1kg fresh crab (cleaned) and halved, separate claws
5 cm fresh ginger (cleaned and sliced)
3 tbsp vegetable oil
1 tsp salt
1 tbsp sugar
6 fresh red chillies (deseeded)
1 medium onion
2 cloves garlic
Prep: 15 minutes
| Cook: 15 minutes
1.Puree the chillies, onion and garlic in a food processor - you may
want to use gloves when de-seeding the chillies to avoid burning your
hand - then put aside.
2.Heat oil on high in a wok. Add ginger slices and stir for 10 secs.
Add pureed mix and stir for 30 seconds or until oil rises above mixture.
Next, add water and lower heat to medium. Add salt, sugar and mix well.
3.Add crab pieces, stir to coat well and cover wok. Simmer for 10 mins.
Switch off heat. Break egg into wok and stir around quickly to coat