There are more than a dozen ways to do crab like black pepper, salted egg yolk,etc but chili crab remains the best. It’s certainly not something to be consumed daintily. The spicy chili-tomato gravy tends to splatter, but crab enthusiasts love it so much.
2 tablespoon of sugar
3 tablespoons of tamarind juice
Salt to taste
3 tablespoons of cooking oil
1/2 cup of water
10 dried red chilies (soaked in hot water and deseeded)
2 tablespoon of taucheo (fermented yellow bean sauce)
5 cloves of garlic
2 inch of fresh ginger
3 inches of lemon grass (the white part only)
Clean the crabs and chop it into pieces. Save the green and juicy stuff inside the shell and set aside.
Make sure that the spice paste is finely blended or pounded.
Heat up your wok and add cooking oil. Stir fry the spice paste until fragrant and spicy.
Add the crab and 1/2 cup of water and do a quick stir. Cover the wok with its cover for 3 minutes.
Add the green and juicy stuff from the shell and stir well.
Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned red.
Dish up,and serve hot.