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Sweet and Sour Crab Claws
Sweet and Sour Crab Claws – crab claws, ketchup, chili sauce, egg, ginger, garlic, cilantro.
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:
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.
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!
Rate the Recipe:
Based on 4 Review(s)
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Ronald Lim
Great Recipe! Going to try this at home!! Been eating lots of crabs in chinese restaurants…slurp!!
tigerfish
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?
Rasa Malaysia
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.
Rasa Malaysia
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!
penny aka jeroxie
I miss chilli crab. And good luck on the book. Can’t wait to see it.
Sunkid
Drooool! Thanks for sharing Bee! Thats exactly how i usually cook it too :-)
Eleanor Hoh (Wokstar)
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.
Rasa Malaysia
I am very disciplined when it comes to deadline. :)
DailyChef
Delicious! Reminds me of restaurant or banquet food…which is a very good thing :)
JudyC
What kind of chili sauce? American catsup-y chili sauce? sambal oelek? or some sort of Chinese chili sauce? pls. respond! thanks, JudyC
Rasa Malaysia
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
babe_kl
loved to eat this wid toasts!
Rasa Malaysia
Yes yes, how can I forget about that. ;)
Jeffrey
This looks like a great recipe, I can not wait to try it.
Katelyn
The crab claws look so dramatic, and the sauce sounds delicious!
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?
Rasa Malaysia
What kind of restaurants are you looking for?
Aihoon
Any Asian or Malaysian restaurant. Can we rely on Public transportation in LA and Sandiego? ( We dont like to rent a car)Thanks
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 :)
audrey
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!
Sydneylyn
Hi! Do you think I can substitute prawns for the crabs? :) hope to hear from you asap.. thanks! :)
Rasa Malaysia
Of course. :)
Rasa Malaysia
But probably without the egg with prawn.