
The crabs were fried in oil first and cooked on both sides about a minute each and removed from the wok. Then the gravy mix was fried till it was fragrant and the crabs rejoined the wok. Water is then added to the crabs and left to simmer for a while before some more chilli powder mix is added and the sauce thickened with corn starch and egg at the end.
The gravy and chilli mix came from a set of pre-mix as its more convenient. Maybe the next time the gravy can be made from scratch allowing for better control. The sauce for this dish is quite sweet without much kick from the chilli. I would have preferred a much spicier sauce personally. Luckily the crabs were fresh and the meat was firm so it's a good final result.

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