Whenever I think of crab, I think of Mr Harris. I’ve sat on many a beautiful beach or boat or slipway, quietly reading, with him unable to sit still and disappearing between the seaside rocks in search of crab and octopus. This Singaporean recipe is one of his best.
Heat the oil in a large wok over a medium heat. Add the garlic, chilli and ginger, and sauté until softened and turning a golden colour.
Add the pieces of crab and cook for about 5 minutes, stirring all the time, then add the chilli sauce, sugar, soy sauce and half
Finally, add the spring onions and cornflour and continue to cook, stirring constantly, until the sauce thickens. Serve immediately, with plain boiled rice and a sprinkling of coriander leaves.
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