I consider the claws as the meatiest part of the crab. It is the most convenient to eat too especially if it has been cracked, which I suggest you do whenever you prepare this delicious seafood fare. Slightly break the shells of the claws and cut up the body, so the flavor enters the meat and it is easier to consume it. You may also add fresh chili to the sweet and sour sauce to take the spiciness up a notch.
8 oz. crab claws
1 tablespoon ketchup (tomato sauce)
1 tablespoon chili sauce
1/2 beaten egg
1/2 teaspoon oyster sauce
1/2 teaspoon sugar
1/2 cup water
1/2 teaspoon corn starch
1 1/2 tablespoons oil
1 1/2 inch knob of ginger, finely chopped
3 cloves garlic, finely chopped
Chopped cilantro or coriander leaves, for garnish
Rinse the crab claws with running water and scrub them if needed. Pat them dry with paper towels and then set aside. Next, dissolve the cornstarch in the water.
Heat the cooking oil in a wok or large saucepan over medium heat. SautÃ© the garlic and ginger for 1-2 minutes or until it becomes fragrant and the garlic is light brown. Put the crab claws in the wok and stir-fry them for 2-3 minutes or until it has slightly changed color. Add the ketchup, oyster sauce, chili sauce and sugar. Mix well.
Pour the water and cornstarch mixture into the pan. Set the heat to high and bring it to a boil. Reduce the heat to low and then add the beaten egg. Cook it for 1-2 minutes and then stir. Let it simmer for another 3-5 minutes or until the sauce becomes thick. Transfer to a serving bowl and garnish with chopped cilantro. Serve warm with rice.
Photo Courtesy Of: Â Â sarae