Tomato and Bean Paste Crab Recipe

Copy & Paste into your blog!

5~ 6 tbsp oil

600g 2~3 fresh crabs

Paste (pound coarstly)

2 tbsp bean paste (or in Hokkien "tau cheo",

it is made from yellow dried soy

beans that have been fermented

and salted)

4 cloves garlic

8 pcs shallot

20g ginger

Sauce

8 tbsp tomato sauce

2 pcs red chilies, seeded and quartered

1 tbsp sugar, or to taste

1 pc egg

200 ml water

How to make Tomato and Bean Paste Crab

1. When oil is hot, add paste and stirp-fry it until

fragrant

2. Add tomato sauce and red chilies, fry for about

1 minute and add crabs for about 2-3 munites.

3. Add sugar to taste

4. Close wok with cover and turn the flame down to

cook for about 10~15 minutes or until crab meat

turns from translucent to white

5. Turn off heat and add egg to thicken the

sauce, mix well.

6. Serve with plain rice

Question from the Chef

“Note : If you like to have more sauce for bun or rice (especially kids will like it), you can add in 200ml water.”