Malaysian Chili Crab

Malaysian my and mine again? I can't help it guys (Pandan/Screwpine Cheesecake). Seriously, what else can you expect from me. Its always been, my background, I have been cooking Malaysian dishes and each time I cook again, I can't seemingly break free from Malaysia. Basically, because our local produce is the reason. Cheaper pretty much for keeping my cost to cooking low (Malaysian Lamb Curry Noodles, Malaysian Fried Mee & Malaysian Spicy Sour Fish Soup Noodles) and we, no matter what, we generally fancy our style of food. We basically love our big, bold flavours and must I include chillies for all Malaysians? I reckon I should. No chillies, I guess, we feel we have not had a complete mouth packing meal (Chilli Aloo, Grilled Spicy Prawns, Stingray Sambal Sauce, Sweet Chilli Chicken & Chilli Soy Fish). Chillies. Whether over-loaded or a tiny bit, but it must be chillies in some way or rather (Chilli Lime Fish, Sambal Tumis Ikan Bilis, Spicy Fried Wings & Sichuan Chilli Prawns). What about, how of much chillies are you now asking me? How much you should add for this Malaysian Chilli Crab? Up to you. As you wish for these spicy tangy Malaysian Chilli Crab (Indian Crab Soup & Crab Curry) which I bet is already tickling your taste-buds. 

Ingredients

1 1 /2 kg flower crabs - remove shells and cut into two. 

1 medium size tomato - chopped

1 1/2 tbsp cornflour (mix with 4 tbsp water)

1/4 cup oil

1 tbsp white vinegar
2 stalks spring onion - cut into 1/2 inch length
1/2 cup water

Salt and sugar to taste 

For chilli paste (blended/grounded)

7 to 10 dried red chillies (or as preferred) - soaked to soften
2 fresh chillies

5 shallots

1 inch ginger

6 garlic

Method:

When oil is heated, fry chilli paste until aromatic and oil splits. 

Add crabs, chopped tomato, vinegar, sugar, salt and water. 

Stir and cook until crabs are nice and tender.

Pour in cornflour.
Stir and once gravy thickens up, remove from heat.
Garnish with spring onion before serving.