INGREDIENTS

INSTRUCTIONS

SAUCE
Wash uncooked crabs, break off claws by gently hitting them with a pestle.
Break the shell of the claws by hitting with a pestle. Chop the bodies in
half and then each half into 2 pieces. Wash and retain the shells. If using
lobster, remove the claws and crack in half, then cut the tail with the
shell on, into thumb-length pieces. If using prawns, make a slit down the
back of the shell and remove the intestinal vein.
Pound the peeled garlic coarsely. Pound the chilies coarsely. Or grind them
separately in a food processor.
Wash spring onions, discard roots and cut into finger lengths. Cut
coriander into 2-centimeter lengths.
Mix all sauce ingredients except vinegar.
Heat wok, add oil and when hot, add garlic, stir-fry for 1 minute, add
chilies, stir-fry for another minute and add the crab or prawns.
Stir-fry for 2 to 3 minutes until shells turn slightly red. Stir sauce
ingredients, add to the crabs or prawns and stir well for 2 minutes. Cover
with lid and simmer over high heat for 5 to 7 minutes till shells turn a
bright red.
Remove lid and add vinegar. If using lime, squeeze juice over the crabs. If
using eggs, add at this point. Break eggs into the gravy and stir gently to
form streaks. Stir well and add spring onions. Turn off heat and give it
one last stir. Traditionally this dish is served with slices of white bread
with which you scoop up the gravy.
(Recipe Courtesy of Violet Oon's Kitchen)
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
NOTES : TASTE OF THE ORIENT #TSSP02 SINGAPORE
Recipe by: TASTE OF THE ORIENT #TSSP02
Posted to MC-Recipe Digest V1 #939 by Sue <suechef@sover.net> on Dec 01,
1997

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