From preston_pittman@hotmail.com Sat May 14 12:25:51 2005 Date: Sat, 14 May 2005 04:13:23 +0000 (UTC) From: Preston Pittman Newsgroups: rec.food.recipes Subject: Singapore Chile Crab Followup-To: rec.food.cooking, rec.food.recipes Singapore Chile Crab It is a popular dish in some of the outdoor hawker stalls. It is not difficult to make, but you MUST have fresh crab! You can serve with French Bread to soak up all the sauce, but traditionally it would be served with rice. 4 lb fresh crab (2 - 2 lb dungeness crabs, cleaned and quartered) 6 cloves garlic, chopped finely 2 Tbsp salted soya beans, mashed into paste 2 1" pieces fresh ginger, thinly sliced and julienned 1/8 cup vegetable oil Seasoning 2 Tbsp light soy sauce 1/4 cup sugar 5 Tbsp garlic flavored chile sauce 1 cup tomato ketchup (honest) 2 eggs, beaten 2 tsp tapioca flour mixed with 6 Tbsp warm water 2 stalks green onions, (lower white part) chopped for garnish 2 big sprigs coriander leaves for garnish 1 cup water Heat oil in a wok and fry ginger until fragrant. Add garlic and stir fry until crisp. Add soy beans and stir fry for 1-2 minutes. Pour in seasoning ingredients and stir fry for 2 minutes. Add crab and stir in. Add 1/4 cup water and cook covered for 2 minutes. Uncover, add remaining water. Cook for 5 minutes. When crabs are red and cooked, add tapioca flour paste and eggs. Stir well until sauce thickens and serve immediately. You can use arrowroot or tapioca-same amount. -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/