Orange Chilli Crab
By Lim Jen Jen
Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Serves: 2
Ingredients
-
2
cups of Sunkist Navel oranges,freshly squeezed.
-
1
Large mud crab (about 750g), chopped into 7 parts
-
1
Red onion, chopped
-
1
tbsp Chopped ginger
-
1
tbsp Chopped garlic
-
2
tbsp Belacan sambal chili paste
-
200
ml Tomato sauce
-
2
tbsp Ketchup
-
1
tbsp Sugar
-
1
tbsp Vinegar
-
1
tsp Salt
-
1
Egg, beaten
-
2
tbsp Vegetable cooking oil
-
1
stalk Coriander
Directions
- In a pot, add vegetable cooking oil. Once hot, sauté onions, ginger, garlic until fragrant.
- Add belacan sambal chilli, tomato sauce and ketchup, stirring to combine.
- Once combined, add freshly squeezed Sunkist Navel orange juice to the pot. Stir to combine and bring the mixture to a boil.
- Add pincers and let it simmer in a covered pot for 3 minutes. Add remaining parts and continue simmering in a covered pot for another 7 minutes.
- Remove the crab and set it aside.
- Add vinegar, sugar, and salt to the sauce in the pot.
- Gently stir in the beaten egg and mix the sauce well.
- Return crab to sauce mixture and let it simmer for 1 minute in a covered pot.
- Transfer crab and gravy to a serving dish and garnish with coriander. <br />
<br />
VARIATION:<br />
• Serve the dish with Mantou, also known as steamed plain buns, to enjoy the sauce as a delectable dip.
