Recipe - Roro Chili Crabs - by Adzla

Last Sunday I cook crabs for breaking fast dinner. I don't know if you want to try it but I just want to share with you (blog readers).





Roro Chili Crabs
(For 6-12 person)

9 crab (cut into half you'll get 18 pcs. Also, detach the crab claw from its. body)
2 pcs shallot (1 for blend, 1 cut into dice)
5 pcs garlic (cleaned)
2 nos of 1 1/2" ginger (cleaned) - 1 for boiling, 1 to be blended
2-4 bird's eye chili (if you like it extra hot add more chili)
2 1/2 tbsp dried chili paste
200ml or about 3 tbsp oyster sauce
300ml or about 5 tbsp chili sauce
2 pinch of shrimp paste (if any)
30ml or 1 small bowl of tamarind juice
several slice of yellow and green capsicum and cut into small cubes
3 tbsp sweet soya souce
sugar to taste
salt to taste
ground paprika
1 1/2 teacup plain water

As usual, you have to cleanup those crabs. Remove top shell, cut the claws, trim some pointy fins and cut into halves so that the juices of the crab blend into the sauce. And also, to ensure that water that already inside the crabby is remove from them.

Once cleaned, you now have to boil the crab with 1 piece of 1 1/2" size ginger (cut into small pieces of course!). After about 5-15 minutes of boiling or when you see white bubbles forming, stop boiling and drain the crab stock. Let the crabs cool down. Keep only 1 bowl of the crab stock. When draining the water, you'll see bits of crab in it. Try to retain the bits and just drain the water. We'll use the crab stock with the bits later.

Make some tamarind juice. Blend ginger, garlic, bird's eye chili and shallot.

Saute the blended items. Put in chili paste, oyster sauce, chili sauce, shrimp paste and stir to mix the ingredients until fragrant.

Next is to add some crab flavor. Add the crab stock and pour in tamarind juice. Let it boil a while and stir. Add sweet soya sauce, sugar and salt to taste.

Put in the crabs and also the diced capsicums and shallot.

Add a portion of plain water. Begin to stir the mixure.

You'll have to always stir the mixture to ensure that all the crabs is coated with the sauce.

Close the wok and let it simmer for about 20 minutes. Occasionally check and stir the mixture.

At this stage, the crab is almost ready. The crab is ready when the sauce is not too light and not too thick. Sprinkle ground paprika and take the crab out.

Finish the crab with cut chilies and tomatoes. It's done.


End.