Ingredients
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- 1 lb. crab
- 3 Tbsp lard (preferred) or peanut oil
- ***
- Hirshon ‘Four 8’s’ Rempah paste, made from:
- 8 cloves garlic, finely chopped
- 8 fresh red fresno chilies, finely chopped
- 8 shallots, minced
- 8 macadamia nuts, finely chopped
- 1” hunk of ginger, minced
- 1/2” hunk of galangal, minced (or use ginger if unavailable)
- 1 teaspoon shrimp paste (alternatively, you can use anchovy paste)
- ***
- 1 egg
- 2 spring onions (scallions), cut into finger length
- 1 tsp freshly squeezed lime juice
- 1 small bunch coriander plant (cilantro), chopped
- ***
- Mix together for Sauce:
- 3/4 cup of chicken stock (unsalted)
- 1/4 cup shaoxing wine (or use dry sherry)
- 3 tbsp Heinz chili sauce
- 2 tbsp Guilin Chili paste (if not available, use Heinz chili sauce instead)
- 1 1/2 tbsp sugar, or to taste
- 1 1/2 tsp cornstarch
- 1 tsp dark (red) miso
- 1/4 tsp salt
Instructions
- Combine all of the rempah ingredients above in a food processor for an alternative and easier method of achieving the paste as opposed to hand-mincing.
- Heat the oil in a wok or shallow saucepan over high heat. Add rempah and stir-fry for 1 minute or till fragrant. Add crab, chopped into pieces – if too large for the wok – and fry well till shells start turning red.
- Add sauce ingredients stir well, cover with lid and simmer till shells are red. Break eggs into the wok and streak with a fork, simmer till cooked. Squeeze lime juice over and stir in scallions. Garnish with chopped cilantro to taste.
- Mop up the sauce with white bread or Chinese mantou (buns).
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
