Chili Crabs with Egg / Ketam Masak Cili Bertelur


Chili crab is a seafood dish popular in Singapore and Malaysia. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savory tomato and chili based sauce. The stir-fried crabs began as a street-food and were created by a Singaporean chef, Cher Yam Tian and her husband Lim Choo Ngee who first sold this mouth-watering dish from a pushcart in the 50’s.

This is a Malaysian version of the Chili Crabs. It is quick and simple but oh .... Soooo GOOD!

Malaysian Food: Chili Crabs with Egg / Ketam Masak Cili Bertelur



RECIPE
2 big-sized crabs – remove the shell and cut into 2
3 tbsp oyster sauce
3 tbsp chili sauce
3 tbsp chili paste
7 shallots
1 garlic
4 cm ginger
1 egg
Salt and sugar
Oil
Onion

DIRECTIONS
  1. Blend the chili, garlic, shallots and ginger and fry the blended ingredients until fragrant
  2. Add in 1 cup of water
  3. Add in the crabs, close the wok with a lid for 10 minutes
  4. Add in all the sauces, salt and sugar to taste
  5. Mix until all the crabs are coated with the sauce. Add in the beaten egg
  6. Stir vigorously so that the egg will not curdle



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