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Ingredients
|
Quantity
|
|
Crab
|
1 (400g)
|
|
Oil for frying the crab
|
1 tsp (5ml)
|
|
Oil
|
1 tsp (5ml)
|
|
Chopped garlic
|
1 tbsp
|
|
Chopped ginger
|
1 tbsp
|
|
Red chilli paste
|
1 tsp
|
|
Water
|
½ cup (120ml)
|
|
Salt
|
to taste
|
|
Soy sauce
|
1 tsp (5ml)
|
|
Sugar
|
1 tsp
|
|
Green chillies – slit lengthwise
|
6
|
|
Red chillies – slit lengthwise
|
6
|
|
Capsicum – sliced
|
1 (40g)
|
|
Spring onion
|
½ cup (50g)
|
|
Egg – beaten
|
1
|
Clean the crab and remove the hard shell. Cut the crab into four
pieces. Crack the claws.
Heat oil in a wok to smoking point. Add crab and stir-fry briskly
until the shell turns bright red and the meat turns white. Remove and set
aside. Discard oil.
Heat oil in another wok. Add the chopped garlic, ginger and red
chilli paste. Fry for a minute. Add the crab and stir well. Add salt and water.
Simmer until the crab is well done. Add red chillies, green chillies, capsicum
and spring onion. Mix well. Add beaten egg, stir briskly and remove before the
egg sets.
