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Sweet and Sour Crab Claws Recipe
Ingredients:
8 oz crab claws
1 tablespoon ketchup (tomato sauce)
1 tablespoon chili sauce
1/2 beaten egg
1/2 teaspoon oyster sauce
1/2 teaspoon sugar
1/2 cup water + 1/2 teaspoon corn starch
1 1/2 tablespoons oil
A few slices of ginger (finely chopped)
1 garlic (finely chopped)
Some chopped cilantro (coriander leaves)
Method:
Rinse the crab claws with cold water and pat dry with paper towels.
Heat up a wok and add the cooking oil. When the oil is heated, add the chopped garlic and ginger and stir-fry until aromatic, then follow by the crab claws. Quickly stir the crab claws a few times before adding the ketchup, chili sauce, oyster sauce, and sugar. Toss the crab claws around with the spatula before adding water. Bring the sauce to boil and then add the beaten egg. Let it cook for about 1 minute or until the egg is set. Stir the egg around, dish out and garnish with chopped cilantro. Serve immediately with steamed white rice.
Cook’s Note:
For the chili sauce, I recommend Lingham’s Hot Sauce, where you can find it online here.
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Great Recipe! Going to try this at home!! Been eating lots of crabs in chinese restaurants…slurp!!
Looking really tasty Bee…..samples? Be back on May 20th, lets makan Lah. In KL now..heading to Hokkein Place for lunch with http://eatingasia.typepad.com/
Robert – say hi to Robyn for me. That’s great that you are coming back. Yes, makan for sure. I want to hear all about your trip, especially Penang!
I was also working like mad…everyday…but I was happy in a way to have total control of how I want to manage my time :D …now I am busy with corrections. Your cookbook 很值得期待.
Where do you get crab-claws only? Do the stores sell them this way?
I got the crab claws from Little Saigon. Not every store has it though. I much prefer the fresh ones because the frozen ones have the “frozen” taste. Hehe.
I miss chilli crab. And good luck on the book. Can’t wait to see it.
Drooool! Thanks for sharing Bee! Thats exactly how i usually cook it too :-)
Bee, this looks beautifully styled and delicious to me. I admire how you stick to deadlines, I have to learn that. Can’t wait to see your cookbook.
I am very disciplined when it comes to deadline. :)
Delicious! Reminds me of restaurant or banquet food…which is a very good thing :)
What kind of chili sauce? American catsup-y chili sauce? sambal oelek? or some sort of Chinese chili sauce? pls. respond! thanks, JudyC
It really doesn’t matter, whichever is your preference. Sambal oelek is too salty and spicy and the taste is not well-balance. Personally, I recommend Lingham’s hot sauce: http://www.asiansupermarket365.com/Lingham_Hot_Sauce_p/linghamhs001.htm
loved to eat this wid toasts!
Yes yes, how can I forget about that. ;)
This looks like a great recipe, I can not wait to try it.
The crab claws look so dramatic, and the sauce sounds delicious!
I am Malaysian. We are going to San Diego and LA end of June from Alabama. Would u recommend some nice restaurant In these areas?
What kind of restaurants are you looking for?
Any Asian or Malaysian restaurant. Can we rely on Public transportation in LA and Sandiego? ( We dont like to rent a car)Thanks
Yummy recipe, Bee. Will try it with the whole crab cos I can’t find crab claws.
May your creative juices flow (which I’m sure it will) for your book. Bet it’s going to be fabulous, and make all of us proud :)
Hi BY, great news to hear you have a cookbook coming out. I will be your greatest fan. Will I be able to purchase it in Malaysia? I understand coming out with a cookbook is not an easy task at all. I am currently writing my e-recipe book and it is only half way through. I started in November last year. Nevertheless, I always believe doing what you like best is the most satisfying job one can ever find. All the best … let those creative juices flow!
Hi! Do you think I can substitute prawns for the crabs? :) hope to hear from you asap.. thanks! :)
Of course. :)
But probably without the egg with prawn.