Sweet and Sour Chili Crabs

This is a popular sweet and sour chili crab recipe, a Malaysian favorite. It's available at most seafood restaurants.


*This is an updated post with a video cooking guide. (Previously posted on 11/21/08)



Sweet And Sour Chili Crabs

Ingredients

2 Large Dungeness Crabs (4 1/2 lbs)
4 to 5 Cloves Garlic, chopped
3/4 inch of Ginger, chopped
1 Large Yellow Onion, fine diced
12 to 15 Thai Birds-eye Chillies, finely chopped
3 Medium Eggs, lightly beaten
Peanut oil for deep-frying

Sauce
3 Tbsp Rice Wine Vinegar
12 Tbsp Ketchup
4 Tbsp "Maggi" Chili Sauce
1 Tbsp Sugar
1 1/2 tsp Corn flour
1 1/2 Tbsp Soy Sauce
1 1/2 Cups of Water

Method

Coat the crab pieces with some corn flour and deep fry in hot oil. Then set aside.

In a hot wok, add 3 to 4 tbsp of peanut oil and add the ginger, garlic, yellow onion and chilies. Cook the mixture until fragrant.

Then mix in the prepared sauce and bring it to a boil.

Add the crabs and stir briefly. Then add the beaten eggs and stir until all the eggs are cook and well combined. Serve immediately.

Serves 4