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My kids and hubby are demanding for crab. One of the best crab recipe was my mother-in-law’s. Fresh succulent crabs is a must. So, early in the morning my hubby woke me up for crab hunting at the morning market.We are in luck, the mud crabs are still alive and kicking. This time around we asked the fishmonger to cut it up for us. The crab are than cooked in a hearty, sweet and tangy gravy and  it is best eaten with hands!  Finally we finish up the whole mouth-watering gravy with rice and mantou.  So yummilicious!!!!


Tomato crab

1 kg mud crabs 

2 tbsp vegetable oil

8 cloves garlic, roughly chopped

2 fresh red chilli, roughly chopped

1 egg

2 tomato (cubed)

1/2 an onion ( cubed)

3 spring onions (scallions), cut into finger length

1/2 a freshly squeezed lemon juice

1 small bunch coriander plant (cilantro)
Mix together for Sauce

1/2-3/4cup of water

1-11/2 cup tomato ketchup 

1 tsp pounded brown preserved soya beans or dark miso (optional)

 1/4 tsp salt and pepper to taste

Heat the oil in a wok over high heat. 

Add garlic and stir-fry for 1 minute. Add tomato and fried till mushy. 

Add the chilli and onions stir-fry till fragrant. Next add in the crab and fry till shells start turning red, add sauce ingredients stir well, cover with lid and simmer till shells are red. 

Break eggs into the wok and streak with a fork, simmer till cooked. Squeeze lemon juice over and stir in scallions.