• Serves: 4-6
  • Prep Time:
  • Cook Time:
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Ingredients

2 kg Live Crabs, cut into 4 parts then rinse

3 tbsp Cooking Oil

Chili Paste

50g Garlic , grated

50g Fresh Ginger , grated

100g Shallots , grated

20g Chilies Padi , sliced

10 pieces Candle Nuts , grated

50g Fresh Galangal , grated

1000 ml water

300g Chili Sauce

300g Tomato Ketchup

2 tbsp Sugar

3 nos Egg (Lightly beaten)

1 bundle local lettuce

2 tbsp cooking oil

Directions

  1. Heat the oil in a CorningWare Retroflam wok over medium heat and stir-fry the grated ingredients until fragrant for about 5 minutes. Add chili sauce, tomato sauce, water , sugar and bring to boil.
  2. Then reduce the heat and simmer for 2 minutes. Add the crabs and simmer with lid covered until cooked in about 10 minutes.
  3. Add the eggs and stir gently.
  4. Served immediately.