Chilli Crab

Name: Chilli Crab (Ketam Bercili)
Cuisine: Malaysian
Ingredients: Corn flour (cornstarch) 2 Tbsp, mixed with 4 Tbsp water; Egg 1, beaten; Sugar 2 Tbsp; Spring onions (scallions) 2, chopped; Chilli sauce 3 Tbsp; Chilli powder 1½ Tbsp; Red chillies 6, seeded; Garlic 6 cloves, peeled; Ginger 1-cm (½-in) knob, peeled; Shallots 100 g (3½ oz), peeled; Crabs 3, about 1.2–1.5 kg (2 lb 10 oz-3 lb 4½ oz), cleaned and halved; White vinegar 2 Tbsp; Coriander leaves (cilantro) a few sprigs; Canned tomato sauce 250 ml (8 fl oz / 1 cup); Salt to taste; Cooking oil for deep-frying + 2 Tbsp

Ketam Bercili

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil for deep-frying + 2 Tbsp
Crabs 3, about 1.2–1.5 kg (

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Heat oil in a wok and deep-fry the crabs until golden. Drain and set aside.
Combine ingredients for spice paste in a food processor and blend until smooth. Heat 2 Tbsp oil in a wok and sauté the spice paste until fragrant.
Meanwhile, combine ingredients for