- 6 medium flower crabs (clean, wash and cut)
- abt 8 cloves garlic (chopped)
- abt 6 clove shallots (chopped)
- a thumb size ginger (chopped)
- 1 large stalk of coriander (cut into 1cm pieces)
- 2 large eggs
- 2 capfuls of light soya sauce
- 1 tbsp cornstarch (mix with a little water)
- 1 tbsp of chilli powder (u may add more if u like it spicier or u may replace them with 1 fresh chilli chopped)
- 1 tbsp of curry powder (for seafood)
- 6 tbsp of tomato ketchup
- 2 medium tomato (cut into wedges)
- 5 tbsp of sunflower oil
- abt 500ml hot water
Method:
1. Stirfry chopped garlic, ginger and shallots til fragrant
2. Add in crabs BUT leave the shells aside first (cos stirfry-ing shells at this stage will cause the roes to fall apart.
3. Add light soya sauce, curry + chill powder and ketchup, stirfry for abt 3-4 mins or til fragrant.
4. Add in hot water. Mix well, now, place the shells facing up on the crabs and cover lid, simmer for abt 4-5 mins in high-medium fire.
5. Open lid, stirfry gently. Add in tomato, stirfry for abt 2 mins. Add beaten eggs, wait for abt 30s for eggs to coagulate a little then start to stir.
6. Once eggs are coagulated, push crabs aside, add in cornstarch water.
7. Add in coriander, mix well and serve!