September 12, 2014
"Got this out of the paper advertising a crab festival in 1996. My neighbour loves this for the sauce (hubby gets the crabs), she likes to use it with chicken, fish or beef (dices the meat and simmers in the sauce till cooked and serves over rice with vegetables). I serve it with rice to pour the sauce over and some vegetables to make a complete meal."
- Serving Size: 1 (519 g)
- Calories 390.6
- Total Fat - 16.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 137.4 mg
- Sodium - 2518.5 mg
- Total Carbohydrate - 12 g
- Dietary Fiber - 0.6 g
- Sugars - 4.4 g
- Protein - 48.2 g
- Calcium - 109 mg
- Iron - 7 mg
- Vitamin C - 31.2 mg
- Thiamin - 0.3 mg
If crabs are alive, put in freezer for 10 minutes to stun.
Remove back shell and clean spongy bits and brown stuff, clean in water.
Cut in half lengthwise.
Remove claws from body and hit with blunt side of a cleaver to crack in several places.
Cut the halves into two or three pieces leaving legs attached.
Pound ginger and chili until they form a paste, or zap in the food processor or blender.
Mix soy sauce, sugar, water (or stock), tomato sauce and chili sauce (if using) in a small jug.
Put oil in a large hot pan or wok and over a medium heat fry ginger/chili mix for a few minutes.
Add the crab pieces and stir fry at a higher heat till crab pieces turn red.
Add liquid mixture and bring back up to the boil, add sesame oil, lower heat to medium and cover with lid for a few minutes giving the occasional stir.
Garnish with sliced spring onion.
Don't forget the finger bowls and a bowl in the middle for the shells and lots of paper serviettes/napkins.
Tips & Variations
No special items needed.