SOUR CRAB RECIPES

Steps:

• If you use fresh swimming crabs : clean under the running water, cut in half lengthwise. Set aside.
• If you use the frozen one, they are already cut in pieces. Just clean under running water & set aside.
• Put all ingredients for the paste in a blender or food processor and blend until smooth. (If necessery add a little bit oil to help the blending process).
• Chop the other half of the onion finely. Put aside.
• Heat 3 tbsp oil in a Wok or big saucepan. (Don't add oil if already added in a blender). Stir fry the paste & chopped onion. Stirring all the time until well cooked & fragrant.
• Add the crabs and stir to mix. Cook until the crabs turns it's colour. (It becomes orange or red).
• Pour in the hot water, bring to boil over medium heat & cook until the crab's meat is well cooked.
• Add the tomate sauce, chilli sauce, pepper, chicken broth powder, lime juice, salt & sugar.
• Add the cornstarch mixture, stir quickly until the sauce becomes thicker.
• Push the crabs in the edge of the pan, add the beaten egg direct into the liquid, stir to mix quickly.
• Adjust the seasoning, add salt or sugar if necessary. Add the spring onions, cook for short only.
• Put on the serving plate and serve while hot.

Steps:

• Thinly slice 2 scallions; set aside for garnish. Cut the remaining scallions into 3-inch lengths and put in a large saucepan, along with broth, ginger and crushed peppercorns. Bring to a boil, reduce heat to low and simmer, uncovered, for 30 minutes. Strain the broth through a fine sieve, discarding spices.
• Meanwhile, put tiger-lily buds and cloud ears in separate small bowls; cover with boiling water. Soak for 20 to 25 minutes, or until softened. Drain. Cut tough ends off the tiger-lily buds and chop cloud ears coarsely. Set aside.
• Heat oil in a wok or heavy stockpot over high heat. Add shiitake mushrooms and stir-fry for 1 minute. Add bamboo shoots, the reserved cloud ears and tiger-lily buds; stir-fry for 1 minute longer. Add the strained broth and tofu; bring to a boil. Reduce heat to low and simmer, uncovered, for 5 minutes.
• Dissolve cornstarch in water in a small bowl; add to the soup and cook for 1 minute, stirring, to thicken. Add crabmeat, vinegar, ground pepper and sesame oil; heat through.
• Remove the soup from the heat and while stirring, slowly pour in beaten egg. Taste and adjust seasonings with additional Sichuan or white pepper and vinegar, if desired. Ladle into bowls, garnish with reserved scallions and serve extra vinegar on the side.