Ingredients with Measurements:
- 2 lbs of fresh crab
- 1/2 cup of cornstarch
- 1/4 cup of vegetable oil
- 1/2 cup of ketchup
- 1/2 cup of rice vinegar
- 1/4 cup of brown sugar
- 1/4 cup of soy sauce
- 1/4 cup of sweet chilli sauce
- 1/4 cup of water
- 1/4 cup of chopped green onions
- 1/4 cup of chopped red bell pepper
- 1/4 cup of chopped yellow bell pepper
- 1/4 cup of chopped pineapple
Special equipment needed:
- Large wok or frying pan
- Tongs
Step-by-step instructions:
1. Clean and prepare the crab by removing the top shell and gills. Cut the crab into quarters and set aside.
2. In a bowl, mix the cornstarch and 1/4 cup of water until smooth.
3. Heat the oil in a large wok or frying pan over medium-high heat.
4. Dip each crab quarter into the cornstarch mixture and coat well. Place the crab in the hot oil and fry until golden brown, about 4-5 minutes on each side. Remove the crab from the oil with tongs and set aside.
5. In the same wok or frying pan, add the ketchup, rice vinegar, brown sugar, soy sauce, sweet chilli sauce, and 1/4 cup of water. Stir well and bring to a boil.
6. Add the chopped green onions, red bell pepper, yellow bell pepper, and pineapple to the sauce. Stir well and cook for 2-3 minutes.
7. Add the fried crab to the sauce and toss to coat well. Cook for an additional 2-3 minutes.
8. Serve hot with rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 480
- Fat: 16g
- Carbohydrates: 44g
- Protein: 42g
Substitutions for ingredients:
- Instead of fresh crab, you can use frozen crab or shrimp.
- Instead of rice vinegar, you can use apple cider vinegar.
- Instead of sweet chilli sauce, you can use hot sauce or sriracha.
Variations:
- You can add more vegetables such as carrots, celery, or snow peas.
- You can add more heat by adding more chilli sauce or red pepper flakes.
Tips and tricks:
- Make sure the oil is hot before frying the crab to ensure a crispy texture.
- Use tongs to handle the crab to avoid getting burned.
- Serve with steamed rice to soak up the delicious sauce.
Storage instructions:
- Store any leftover crab in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the crab in a microwave-safe dish for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the crab in a large platter with a garnish of chopped green onions and red pepper flakes.
Garnishes:
- Chopped green onions
- Red pepper flakes
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the crab is not crispy enough, increase the frying time.
Food safety advice:
- Make sure the crab is cooked through before serving.
- Store any leftover crab in the refrigerator and consume within 2 days.
Food history:
- Sweet and sour dishes originated in China and have become popular in many Asian cuisines.
Flavor profiles:
- Sweet, sour, and spicy.
Serving suggestions:
- Serve hot with steamed rice and stir-fried vegetables.
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Region: Singaporean