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Name: Chili Crab or Prawn
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 Coriander plant; 5 tb Tomato ketchup; 8 Fresh red chilies; 2 Stalks spring onions; 1/4 ts Salt; lime juice Freshly squeezed; 1 lb Crabs lobster or prawns; 8 Cloves garlic peeled; 1 1/2 tb Sugar (up to 3T), to taste; 1 1/2 ts Cornflour; 1 Egg optional; 3 tb Vegetable oil; 1/4 ts Dark soya sauce; 1 ts Rice or malt vinegar; 1 c Water

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INGREDIENTS

1 Coriander plant
5 tb Tomato ketchup
8 Fresh red chilies
2 Stalks spring onions
1/4 ts Salt
lime juice ; Freshly squeezed
1 lb Crabs ; lobster or prawns
8 Cloves garlic ; peeled
1 1/2 tb Sugar ; (up to 3T), to taste
1 1/2 ts Cornflour
1 Egg ; optional
3 tb Vegetable oil
1/4 ts Dark soya sauce
1 ts Rice ; or malt vinegar
SAUCE
1 c Water

INSTRUCTIONS

Wash uncooked crabs, break off claws by gently hitting them with a pestle. Break the shell of the claws by hitting with a pestle. Chop the bodies in half and then each half into 2 pieces. Wash and retain the shells. If using lobster, remove the claws and crack in half, then cut the tail with the shell on, into thumb-length pieces. If using prawns, make a slit down the back of the shell and remove the intestinal vein. Pound the peeled garlic coarsely. Pound the chilies coarsely. Or grind them separately in a food processor. Wash spring onions, discard roots and cut into finger lengths. Cut coriander into 2-centimeter lengths. Mix all sauce ingredients except vinegar. Heat wok, add oil and when hot, add garlic, stir-fry for 1 minute, add chilies, stir-fry for another minute and add the crab or prawns. Stir-fry for 2 to 3 minutes until shells turn slightly red. Stir sauce ingredients, add to the crabs or prawns and stir well for 2 minutes. Cover with lid and simmer over high heat for 5 to 7 minutes till shells turn a bright red. Remove lid and add vinegar. If using lime, squeeze juice over the crabs. If using eggs, add at this point. Break eggs into the gravy and stir gently to form streaks. Stir well and add spring onions. Turn off heat and give it one last stir. Traditionally this dish is served with slices of white bread with which you scoop up the gravy. (Recipe Courtesy of Violet Oons Kitchen) Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : TASTE OF THE ORIENT #TSSP02 SINGAPORE Recipe by: TASTE OF THE ORIENT #TSSP02 Posted to MC-Recipe Digest V1 #939 by Sue on Dec 01, 1997

NOTES

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Chili Crab or Prawn

1 Coriander plant
5 tb Tomato ketchup
8 Fresh red chilies
2 Stalks spring onions
1/4 ts Salt
 lime juice Freshly squeezed
1 lb Crabs lobster or prawns
8 Cloves garlic peeled
1 1/2 tb Sugar (up to 3T), to taste
1 1/2 ts Cornflour
1 Egg optional
3 tb Vegetable oil
1/4 ts Dark soya sauce
1 ts Rice or malt vinegar
 SAUCE
1 c Water

Wash uncooked crabs, break off claws by gently hitting them with a pestle.  Break the shell of the claws by hitting with a pestle. Chop the bodies in  half and then each half into 2 pieces. Wash and retain the shells. If using  lobster, remove the claws and crack in half, then cut the tail with the  shell on, into thumb-length pieces. If using prawns, make a slit down the  back of the shell and remove the intestinal vein.    Pound the peeled garlic coarsely. Pound the chilies coarsely. Or grind them  separately in a food processor.    Wash spring onions, discard roots and cut into finger lengths. Cut  coriander into 2-centimeter lengths.    Mix all sauce ingredients except vinegar.    Heat wok, add oil and when hot, add garlic, stir-fry for 1 minute, add  chilies, stir-fry for another minute and add the crab or prawns.    Stir-fry for 2 to 3 minutes until shells turn slightly red. Stir sauce  ingredients, add to the crabs or prawns and stir well for 2 minutes. Cover  with lid and simmer over high heat for 5 to 7 minutes till shells turn a  bright red.    Remove lid and add vinegar. If using lime, squeeze juice over the crabs. If  using eggs, add at this point. Break eggs into the gravy and stir gently to  form streaks. Stir well and add spring onions. Turn off heat and give it  one last stir. Traditionally this dish is served with slices of white bread  with which you scoop up the gravy.    (Recipe Courtesy of Violet Oons Kitchen)    Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved    NOTES : TASTE OF THE ORIENT #TSSP02 SINGAPORE  Recipe by: TASTE OF THE ORIENT #TSSP02    Posted to MC-Recipe Digest V1 #939 by Sue <suechef@sover.net> on Dec 01,  1997

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Nutrition

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Serving Size: 1 Serving (1214g)
Recipe Makes: 1

Calories: 1227
Calories from Fat: 352 (29%)

Amt Per Serving		% DV

	Total Fat 39.1g	52 %
	Saturated Fat 4.8g	24 %
	Monounsaturated Fat 20.2g
	Polyunsanturated Fat 11.1g
Cholesterol 560.9mg		173 %
Sodium 2326.7mg		80 %
Potassium 3184.7mg		84 %
Total Carbohydrate 127.9g		38 %
	Dietary Fiber 7.5g	30 %
	Sugars, other 120.4g
Protein 97.9g		140 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1227

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