Believe it or not, I never had a chilli crabs before until I came to the U.S. Didn't even know this dish is so popular in Singapore until my Singapore friend here cooked and served this dish to us. My hubby fell in love with this dish after he tried it. And I finally cooked it for him on New Year day. :)
I adapted this chilli crabs recipe from Elaine (YongOne from KC). I made mine with frozen crabs and ready-made Vietnamese chilli-garlic paste that easily available in the United States.
-2 large Dungenous Crabs, about 2.5 lbs. Got this pre-cooked and frozen. If you can get fresh, use fresh crabs.
-1 whole bulb of fresh garlic, peeled and chopped (about 10 big cloves).
-1 2 inches of ginger, peeled and chopped.
-1 yellow onion, cut into half rings.
-4 Tbp. Vietnamese style chilli garlic paste
-2 tsp. belacan powder
-3/4 cup tomato ketcup
-1/4 cup + 1/8 cup Lingham original chilli sauce
-1 1/2 Tbp sugar
-Salt to taste
2 tsp. cornstarch + some water
2 eggs, beaten
1. Heat a big wok with some oil. When heated, add (A). Stir-fry until onion is slightly brown.
2. Then, add (B). Stir to mix. Add crabs and fry to mix.
3. Add enough water to cover 2/3 of the crabs. Add (C). Cover the wok and let it simmer for 20 mins or until the crabs is cooked or hot (if used frozen).
4. Add thickening to the gravy. Gently stir in the beaten eggs and stir to mix and coat well.
5. Garnish with fresh cilantro on top. I forgot to buy cilantro, so chopped scallion as my subtitute garnish. ;)