Crabs sauteed with plump buds of garlic and mashed black beans is as wonderful a dish to prepared as it is to serve.
Ingredients: (Serves 4)
- 2 mud crabs, about 1 kg (2 lb 3 oz)
- 6 cloves garlic, peeled
- 5 cm/2 inches ginger, peeled
- 14 red chillies, seeded, if desired
- 1 tablespoon cooking oil
- 2 cm/1 inch square dried prawn (shrimp) paste, roasted and crumbled (optional)
- 2 tablespoons black bean paste (taucheo), washed, drained and pulped
- 2 tablespoons sweet dark vinegar
- 3 tablespoons tomato sauce
- 1 teaspoon sugar
- Salt to taste
- 1 tablespoons corn flour (cornstarch), mixed with 4 tablespoons water
Method:
Clean crabs thoroughly. Cut into quarters and crack open claws. Blend garlic, ginger and chillies into a paste. Set aside.
Heat oil in a wok until almost smoking. Add prawn paste and soy bean pulp and cook for 1 minute, stirring quickly to prevent burning.
Add blended paste and stir. Reduce heat and continue frying until aromatic. Add crabs and stir-fry to coat crabs with gravy. Cover and cook in steam for 6-10 minutes.
When crab flesh turns white, add vinegar, tomato sauce, sugar and salt. Lower heat and simmer, stirring, for 5 minutes. Add cornflour mixture to thicken sauce slightly.
Dish out and garnish as desired. Serve immediately.
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