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Sweet and Sour Crab Claws

Sweet and Sour Crab Claws
Sweet and Sour Crab Claws pictures (1 of 4)

Recently, I have been in high gear working on my cookbook, developing recipes, cooking, food styling, and shooting. I work on my cookbook almost every day and my life has been consumed by it, pretty much! The good news is that the list of to-do recipes are getting shorter by the day. I have given myself a hard deadline of June 1st to finish cooking the dishes so I have three months to work on the writing and miscellaneous stuff. (My deadline is September 1st!).

It’s really not easy, especially I am also tasked with food styling and photography. My creative juice has been sucked dry right about now because of it—every single dish needs a different composition, mood, props, and styling, which is the toughest part for me. I am quite pleased with the results so far and I am sure you will, too. The food in the cookbook all look delicious and the food photography is quite different from what you see here on Rasa Malaysia, a completely different style which is more refined, professional, and cookbook-worthy…

Anyway, I disgress.

I got some crab claws yesterday for a recipe on the cookbook and had some leftover. I also had a leftover beaten egg from the egg wash. So, I made sweet and sour crab claws, with the egg, ala Singapore chili crab-style. Since my crab claws were frozen, they lack the natural sweetness. The sauce is great nonetheless. If you have a fresh crab, this sweet and sour crab recipe will shine. And I am sure you have noticed, I haven’t styled my blog food photography lately. Gotta save the creative mojo for the cookbook!

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23 COMMENTS... read them below or add one

  1. Ronald Lim

    Great Recipe! Going to try this at home!! Been eating lots of crabs in chinese restaurants…slurp!!

  2. 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.

  3. JudyC

    What kind of chili sauce? American catsup-y chili sauce? sambal oelek? or some sort of Chinese chili sauce? pls. respond! thanks, JudyC

  4. Aihoon

    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?

  5. kl_changs

    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 :)

  6. 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!

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