Chilly Crabs

  • on January 28, 2021
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Chilly Crabs


  • 2 Medium-sized Crabs (700g total)
  • 20 Grams Galangal (peeled and chopped)
  • 20 Grams Ginger (peeled and chopped)
  • 1 Lemongrass Stalk (use 5cm of white root part, sliced)
  • 3 Candlenuts
  • 3 Garlic cloves (peeled)
  • 40 Grams Dried Chillies (boiled and softened)
  • 10 Red Finger Chillies (150g, cut into 3cm-pieces)
  • 3 Chilli Padi
  • 220 Grams Shallots (peeled)
  • Water
  • Oil
  • Curry Leaves
  • 3 tablespoons Sugar (optiomal)
  • 3 tablespoons Tomato Ketchup
  • 3 Eggs (beaten)
  • 1 1/2 tablespoons Cornflour


  1. To prepare the crabs: Place 1kg of ice and 5 liters of water in a pail. Gently submerge crabs in ice water for 50 minutes.
  2. Ensure that the crabs are no longer moving before removing them from the ice water.
  3. Remove the claw ties once you are sure the crabs are dead. Rinse and scrub them with a brush until the crabs are free of mud. Remove the carapaces and set aside.
  4. Remove and discard the crab gills, which are not edible.
  5. Halve the crabs. Use a pestle to gently crack the claws.
  6. The crabs are ready for cooking. To cook the crabs: Heat wok.
  7. Place galangal, ginger, lemongrass stalk, candlenuts, garlic cloves, dried chilli, red finger chillies, chilli padi, shallots and 150ml of water in blender or wet grinder. Blend or grind ingredients into smooth paste.
  8. Heat cooking oil in wok. Over low heat, fry spice paste for 15 to 20 minutes until oil surfaces.
  9. Add 1 tablespoon of sugar and half a teaspoon of salt. Stir-fry for 1 minute.Add curry leaves.
  10. Set aside carapaces and add rest of the crabs into wok and stir-fry for 2 minutes.
  11. Pour in 800ml of water and stir. Add ketchup and stir. Add remaining sugar and salt and stir. Allow mixture to come to a simmering boil.
  12. Cover wok, lower heat to medium low and simmer for 10 minutes.
  13. Uncover and carefully place carapaces, inner sides facing up, on top of the crab mixture.
  14. Spoon some of the gravy into carapaces. Cover wok and continue to simmer for another 10 minutes, until crab shells are orange-red.
  15. Once carapaces are cooked through, remove from the wok.
  16. Gradually add beaten eggs into crab mixture, stirring continuously to distribute the eggs.
  17. Mix cornflour with 2 tablespoons of water and pour this into the crab mixture. Stir well. Turn off heat.
  18. Transfer crab into serving dish and arrange the carapaces on dish. Spoon gravy over carapaces. Serve hot with buns.


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Chilly Crabs · Crabs


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