The mud crabs we usually see at Honiara Central Market are from Malaita province with sellers coming to sell their catches on Saturdays. These crabs are live and wrapped in leaves to keep them from clawing you. Compared to exorbitant crustacean prices in New Zealand, these crabs go for either 30, 40, or 50 SBD per crab depending on size. Setwan.
So this is the second time I’ve cooked crab and is a combination of various Singaporean chilli crab recipes I’ve found on the interwebs. Dan is not a fan of seafood but this crab meal has made it back to the dinner table where others haven’t.
Disclaimer: this recipe is more of a guide than a strict recipe.
Malaitan Chilli Crab
1 mud crab for two people
A big chunk of ginger, maybe thumb-sized
Lots of garlic
Lots of chilli – just go with how hot you usually like it, this time I went with 2 chillies per person
Sweet soy sauce
Light soy sauce
1 or 2 eggs
Lime and coriander to finish
- Clean the crab and chop it into pieces (I won’t go into the details here because there are heaps of websites showing different ways to clean and portion crabs so you can search for that yourself).
- Whizz or chop the onion, ginger, garlic, and chilli into a paste.
- Fry the chilli paste in oil.
- Add a bit of tomato sauce, sweet soy sauce, and light soy sauce to your paste and cook it until it all looks like one nice chilli sauce. I just guesstimated the amounts, maybe about a tablespoon each.
- Fry your crab in this sauce. Add some water to it if you want the sauce to cover more ground and keep frying it until the crab is all cooked.
- Turn pan off and while it is still hot mix eggs in a bowl and chuck it into the sauce and stir it around to thicken it, but like carbonara do not cook it into scrambled eggs.
- Top off with lime and coriander when done.
- Eat with rice.