Singapore Chilli Crabs

Few Singaporeans give much though to the origins of what they are eating in this multi-racial society - what matters is the taste. Singapore food is always accompanied by powerful sensations: garlic and oil sizzling in a hot pan, sticks of satay grilling over an open flame. dried shrimp paste roasted before grinding. These are some smells that trigger memories of home for Singaporeans, descendants of migrants who brought with them rich food traditions from all over Asian. There is in Singapore a spirit of adventure when it comes to food. Singapore Chilli Crabs is one of the all time favourite food for everyone. It is virtually Singapore's national dish. It is a very simple and delicious dish.

Ingredients

• 2 lbs of fresh crabs, cleaned and halved
• Oil for deep frying
• 4 cloves of garlic, finely chopped
• ginger root (2 inches), roughly chopped
• 3 red chillies, finely chopped
• 1/4 cup of chilli sauce
• 1/4 cup tomato sauce
• 1 tablespoon of sugar
• 1 tablespoon of light soya sauce
• 1 teaspoon of sesame oil
• 1 cup of chicken stock
• 1 tablespoon cornflour, mixed with 3 tablespoon of water
• 1 egg, lightly beaten
• salt and pepper to taste.
• cilantro for garnish.

Deep fry the crabs in hot oil just until the shells are bright red. Remove and set aside. Pour out the oil and put 1/4 cup of fresh oil into the wok. Heat and add garlic, ginger root and chillies. Stir until fragrant, then add chilli sauce, tomato sauce, sugar, soya sauce and sesame oil. Simmer for 1 minute, then season to taste with salt and pepper. Add the fried crabs and stir to coat well with sauce. Put in the chicken stock and cook over high heat for 3 minutes, Stir thoroughtly and thicken with corn flour and egg. Season to taste with salt and pepper. Add cilantro for garnish.

Enjoy and let me know how it turn out for you