Malaysian Crab with Tomato Sauce
INGREDIENTS- 1 fresh crab with shell intact (cut into bite sized pieces)
- 5 cm fresh ginger
- 3 cloves garlic (finely chopped)
- 1 small onion (finely chopped)
- 1 bunch coriander leaves (chopped)
- 1 stalk scallion (chopped)
- 1 egg beaten
- 1/2 cup of stock (chicken or fish)
- 2 tbsp canola or corn oil
- 2 tbsp oyster sauce
- 1/2 cup tomato sauce
TIP: Remove top of crab shell and save the shell for decoration. Remove all inedible part just before cooking.
- Make sure the crab claws are cracked a little before cooking to enable sauce to seep into meat
- Heat wok and stir onions, ginger then garlic
- Add in half the coriander and scallion, stir fry for a few seconds
- When crab is starting to change color to red, add in the tomato sauce and oyster sauce
- Add in half stock and cover the wok
- Cook/steam for 10 minutes or until crab has changed color completely (to deep red)
- Remove crab and arrange on platter
- Add remaining stock and stir in beaten egg
- Pour sauce over crab and garnish with remainder coriander and scallion
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