I, like most Malaysian, just love seafood. Be it fish, squid, prawn, clams or snails. I dont however eat escargot. The only type of snails that I eat is "siput sedut" or balitong, as the chinese call them. What theyr called in English, I have no idea at all. It doesnt matter anyways since Michael dont eat seafood and I wudn know how to cook them either. hehe.
Anyways, when it comes to crabs, (it doesn matter what kind they are since im the type who's not fussy about their names) i like them in sweet and sour with a little bit of spiciness sauce. The basic ingredients for my sweet and sour crab would be shallot, garlic, ginger (to reduce the fishy smell) and chili paste and lastly an egg. to me, thts what make it sweet and sour crab.
1-2 crabs (cleaned and cut in 2-4 pieces)
- 3-4 red chilies
- 3 shallots
- 2 garlic
- 1inc ginger (pound or blended together)
3 tblspoon of vegetable oil, 4 tblspoon of ketchup, 1/2 cup water, salt, sugar and an egg.
Heat the oil in a wok or skillet and put in the blended ingredients. Stir until they'r fragrant. Add the water, ketchup and continue stirring. Put in the salt and sugar (to your liking) once its boiled. Add in the crab and flip them until theyr well coated with the sauce and cover for about 2-3 min. Lastly, break an egg and keep stirring/flipping the crabs until the egg is cooked.
I like to eat them with steamed white rice but you can eat them ala Fatty Crab (seafood reastaurant in Malaysia) which is with toast.