A long time family favourite. This recipe was handed down to me by my mother-in-law. There are several versions of chilli crab recipes in Asia. This Malaysian version is sweet and savoury and the egg adds a beautiful texture. I have this for lunch or dinner and served with steamed rice and friends have been requesting for this recipe ever since.
2 people made this
1kg fresh crab (cleaned) and halved, separate claws
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.
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.
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 crab pieces.