A Singapore & Malaysian style Chilli crab dip. Great dish when you just have that chilli crab craving without the hassle to crack the crab.
You could have the sauce with pasta too and you will get Chilli crab pasta.
Ingredients: Serves 3 – 4
1 frozen package crab meat (1 to 1+1/2 cups), or canned crab meat, drained
4 – 5 fresh medium-size tomatoes, chopped
3-4 cloves garlic, minced
1 thumb-size piece galangal OR ginger, grated
2 fresh red chilies, minced
1-3 tsp. chili sauce, depending on how spicy you want it (omit for mild sauce)
4 Tbsp. tomato paste OR tomato ketchup
2 Tbsp. soy sauce
1 Tbsp. fish sauce
1 tsp. sugar
3 stalks lemongrass,cut to 2 inch lengths, make slits on the stalks to release the aroma
1 egg, lightly beaten
2 tsp. cornstarch dissolved in 2-3 Tbsp. water
2 Tbsp. oil for stir-frying
1. Heat a wok or deep frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around. Then add the garlic, ginger, and chili. Stir-fry briefly (30 seconds), until fragrant.
2. Add the fresh tomatoes, the tomato paste or ketchup, plus the soy sauce, fish sauce, lemongrass and sugar.
3. Bring sauce to a bubbling boil, then reduce heat to medium. Add the crab meat and simmer for 5-8 minutes, or until the tomatoes have cooked and “softened “into the sauce. If the sauce looks too thick, you can add some water.
4. Turn down the heat to low. Add the eggs, stirring the sauce briskly with a spoon or fork to incorporate them (you may get a few “threads” of egg white in the sauce, which is desirable).
5. Add the cornstarch (dissolved in water) and stir well. Add a squeeze of lime juice, turn off the heat
6. Serve with your steamed mantou
If you are having it with pasta, continue as below
7. Simply bring a pot of water to the boil, then add the noodles or pasta, stirring gently as they are dropped into the water.
8. Taste-test one or two strands to see if the noodles/pasta is cooked before draining.
9. Toss the hot pasta with the sauce and portion out servings. OR, portion out the pasta/noodles and pour the sauce over. Add a sprinkling of fresh coriander, spring onion (scallions), and black pepper.