Jul 20, 2011

Chili Crabs

A friend from Bataan sent us an ice-box full of tiger prawns and crabs, so I decided to share the blessing at the office.  For Monday I cooked Sinigang na Sugpo, and on Tuesday, I made this -- Chili Crabs.

What's In It?

3 kgs crabs, cleaned, steamed then halved
2/3 cup oyster sauce
4-5 stalks onion leeks, sliced diagonally; white slices set aside from the greens
2-3 knobs ginger, peeled and sliced into strips
1 large red onion, peeled and sliced
4-5 cloves garlic, peeled and mashed
4-5 finger chilis (labuyo or Taiwan), sliced into thirds
1/2 cup brown or washed sugar*
6 cups water
2 Tablespoons cornstarch dissolved in 1/2 cup water
1 sachet Magic Sarap (optional)
3 tablespoons cooking oil

Kitchen Conjugations:

If you haven't yet, steam the crabs, let cool then halve into smaller pieces.  Make small crack in the claws. Set aside.

In a large wok or deep pan, heat oil over medium heat.  Saute onions, garlic and ginger strips.  Add in finger chilis and the white parts of the onion leeks. Stir fry for a minute.  Add in oyster sauce, sugar and water.  Bring to a boil.

Add in crab pieces and let the mixture boil.  Lower heat and allow the mixture to simmer for about 5 minutes, or just enough for the flavors to meld.  Add in the green parts of the onion leeks, reserving a little for garnish.  Check seasonings, add a little salt, sugar or more chili if desired. 

Pour in the cornstarch mixture.  Raise heat a little, and allow the cornstarch to cook while continuously stirring the mixture to avoid lumps.  Simmer for another 2-3 minutes or until the sauce has thickened.  Remove from heat, serve in a deep dish and garnish with the remaining onion leeks.  Enjoy with steamed rice!


*I used washed/brown sugar because I find it more flavorful, although white sugar can always be substituted for this recipe. I think though that you would need to use less sugar if you're using the white variant as it is sweeter (and deadlier to your blood sugar...hehe).