Friday, November 21, 2008

Sweet and Sour Chili Crabs

Well, thanks to my fellow foodbuzz friend, chezannies, I'm starting to have a craving for crabs! So, after my coffee meet with my two dear friends from Richmond, I head on to Granville Market. I went to the Lobsterman, where they have plenty of live seafood, swimming in the tanks. I bought 3 large Dungeness crabs and I got them to clean them up and cut into the sizes I wanted. This is a sweet and sour chili crabs and I shall post the Black pepper crab recipe tomorrow.

Sweet And Sour Chili Crabs


1 1/2 Dungeness Crabs (3 1/2 lbs)
4 cloves Garlic, chopped
1/2 inch Ginger, chopped
1 medium Yellow Onion, diced
10 Thai Birds-eye Chillies, finely chopped
2 Eggs, lightly beaten
Peanut oil for deep-frying


2 Tbsp Rice Wine Vinegar
8 Tbsp Ketchup
3 Tbsp "Maggi" Chili Sauce
2 tsp Sugar
1 tsp Corn flour
1 Tbsp Soy Sauce
1 1/2 cup Water


Coat the crab pieces with some corn flour and deep fry in hot oil. Then set aside.

In a hot wok, add 2 tbsp of peanut oil and add the ginger, garlic, yellow onion and chilies. Cook the mixture until fragrant.

Then mix in the prepared sauce and bring it to a boil.

Add the crabs and stir briefly. Then add the beaten eggs and stir until all the eggs are cook and well combined. Serve immediately!


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  1. OOoooh, can't wait to see your black peppercorn crab recipe!


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