Contributed by : Philip
We used to take a bus all the way to Ponggol point. In those old SBS buses the journey took what seemed like hours. But when you get there, sit down by the tree in front of the stall, even before our chilli crab arrived, the site of our fellow food hunters savouring their crab reassured us that it'd been all worthwhile. - Thian
INGREDIENTS: 3 big crabs, abt 1-1/2 kg. 6 tbsp oil 20 shallots. ground 3 cloves garlic, ground 2-1/2 cm piece ginger, ground water for cooking crabs 1 tbsp tomato ketchup 2 tsp sugar 60g roasted ground peanuts. REMPAH 5 red chillies 10 dried chillies 1 tsp dried shrimp paste 1 stalk lemon grass 4 slices galagal 4 candlenuts (Buah kras) METHOD Clean crabs and cut each into 4-6 pieces. Crack claws with a pestle. Heat oil in wok till very hot. Fry shallots, garlic and ginger for 2 minutes, then add rempah and stir-fry for another minute. Add crabs and stir-fry, adding a little water every now and then, till crabs turn red. Pour in tomato ketchup and sugar. Simmer for another 5 minutes, then toss with ground peanuts. NB. Crabs sold at Ponggol Point in Singapore are popularly eaten with French loaf.Source - Complete Asian Meals by Dorothy Ng