Sweet and Sour Chili Crabs


Coat the crab pieces with some corn flour and deep fry in hot oil. Then set aside.

In a hot wok, add 2 tbsp of peanut oil and add the ginger, garlic, yellow onion and chilies. Cook the mixture until fragrant.

Then mix in the prepared sauce and bring it to a boil.

Add the crabs and stir briefly. Then add the beaten eggs and stir until all the eggs are cook and well combined. Serve immediately!


1 1/2 Bakawan or Muddy Crabs (3 1/2 lbs)
4 cloves Garlic, chopped
1/2 inch Ginger, chopped
1 medium Yellow Onion, diced
10 Thai Birds-eye Chillies, finely chopped
2 Eggs, lightly beaten
Peanut oil for deep-frying


2 Tbsp Datu Puti Vinegar
8 Tbsp Ketchup
3 Tbsp "Maggi" Chili Sauce
2 tsp Sugar
1 tsp Corn flour
1 Tbsp Soy Sauce
1 1/2 cup Water


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