Saucepan@saucepan · Shared this recipeFollowMalaysian · mainMalaysian Chilli CrabA spicy and tangy Malaysian-style chilli crab dish with a glossy sauce, served with toast or rice.servings4Original recipe on eatcookexplore.comKeep this recipeAdd a copy of Malaysian Chilli Crab to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings3 tbsp sriracha chilli sauce5 tbsp sweet chilli sauce3 tbsp soy sauce1 tbsp sugar3 tbsp rice-wine vinegar3 tbsp tomato paste or ketchup if you don't have any1 tsp sesame oil1 cup chopped shallots, about 8 ounces4 clove garlic, sliced1 tbsp freshly grated gingerteaspoon salt1 tbsp peanut oil or any other cooking oil4 small crabs, cleaned and split, large claws slightly cracked About 1.5kg1 egg, beatenspring onions and red chilli for garnishserve with toastStepsClear checksTap an ingredient or step to check it off.1Step 1: Prepare the crabs: remove the main shell, take off the claws, and cut the legs into two pieces.2Step 2: For the sauce, heat a wok over high heat, add a little oil, and fry the garlic and ginger for about 1 minute, being careful not to let the garlic burn.3Step 3: Add all the sauce ingredients (except the cornstarch) to the wok and stir, then lower the heat.4Step 4: Mix the cornstarch with a few tablespoons of water to form a runny liquid. Add a few tablespoons of this mixture to the sauce to thicken it, until it becomes slightly gluey so it adheres to the crabs.5Step 5: Once the sauce reaches the right consistency, adjust the seasoning to taste.6Step 6: Add the crabs and coat them with the sauce. If the crabs are raw, cook until they change color and are cooked through, about 7 minutes. If they are already cooked, cook until warmed through.7Step 7: Transfer everything to a large serving platter and sprinkle with spring onions for color.8Step 8: Serve hot with slices of toast or steamed rice.getsaucepan.com/r/e2e6bc7d-7c6d-4f66-85ef-ba0d1c3c39df · Original: https://www.eatcookexplore.com/malaysian-chilli-crab-recipe/
