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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!


Sweet and Sour Crab Claws Recipe

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)


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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