Wednesday, December 10, 2008

Hot Sweet Sour Crabs

Lately , we have been consuming in too much seafood :( not good for health especially for Daddy and myself….what to do , we are Piggies all right (“,) But one consoling factor is , whatever we eat, we eat in moderation ^ * .

I prefer mud crabs to blue flower crabs…their meat are sweeter and tastier though their shells are harder compared to blue flower crabs. I don’t mind how they are being cooked, they taste good in anyway. At times, I just steamed them and eat with dipping sauce , pounded garlic with fresh red chilli , light soy sauce and some lime juice would make a perfect dipping sauce for the steamed crabs. At times , I will cook them in hot sweet sour sauce …Piggy gal’s favourite dish :)

Today, I am going to share with you , my family’s favourite crab dish…hot sweet sour crab. Hope you will like this dish too :)


1 kg mud crabs – cleaned and cut into halves

1 tbsp ground dry chilli paste
3 tbsp sweet sour plum sauce
1.5 tbsp fermented soybean / *tau cheong*
5 pips of garlic – chopped finely
2 tbsp of cooking oil

1 egg
2 tbsp of cut spring onions
Salt to taste
a pinch of fine sugar * optional


Heat up the oil in a wok, add in the ingredients A and stir fry till fragrant. Add in the crabs and stir fry till the crabs are coated with the ingredients A. Add in a cup of water and cover with the wok cover and cooked under big flame and when the crabs has turned red and cooked thru, lower the flame ,add salt to taste add in the egg and off the fire. Do not overcook the egg or the egg will curdles . Add in the cut spring onions and dish up. Serve hot.

* Note: the egg is for thickening the gravy and add oomph to the gravy.




  1. U make me drooling over the prawn curry and this spicy sweet sour crabs. :)

  2. Hi little Inbox :)

    Seafood is everyone's favourite no doubt, but a killer for sure. So drooling is fine...hahaha.


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