Photography Frencheschar Lim Art Direction & Styling Diane Ng
Recipe by Sunny Goh, executive chef of Spices Cafe, Concorde Hotel Singapore
For the rempah:
2 slices ginger, peeled
2 cloves garlic, peeled
4 red chillies, roughly chopped
1 live crab (about 1.2kg)
8 tbsp cooking oil
1 tbsp ketchup
1 tbsp salt
2 tbsp sugar
1 egg, beaten
1 Pound or blend all the ingredients for the rempah until well combined. Set aside.
2 Submerge the crab in ice water for 30min to render it unconscious. Then clean and chop it into small pieces.
3 In a wok over high heat, add the oil and stir-fry the crab for 2min. Remove from heat.
4 Lower the heat to medium and stir-fry the rempah for 2min, until fragrant.
5 Return the crab to the wok, then add the ketchup, salt and sugar.
6 Turn off the heat and stir in the egg. Serve immediately.
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