Chilli Sauce Crabs

Ingredients

2-2½kg crabs 1 cup tapioca flour 3 cloves garlic, minced 3 shallots, chopped 2 stalks lemongrass, crushed 2-3 tbsp oil 3 red chillies, seeded 3 dried chillies, soaked 2 cups water

Seasoning

1 tbsp oyster sauce 1 tbsp light soy sauce 2 tbsp chilli sauce 2 tbsp tomato sauce 1 tbsp lemon juice 1 tbsp ikan bilis stock granules

Method
Clean crabs and remove and crack the pincers. Trim the legs and cut the crabs into halves. Drain well. Toss the crabs in tapioca flour to coat evenly. Deep-fry the crabs in hot oil for 3-5 minutes. Drain from oil.

Blend red and dried chillies together until fine. Heat oil in a wok and fry shallots, garlic and lemongrass until fragrant. Add blended chillies and combined seasoning. Fry for a while until aromatic. Pour in water and bring to a simmering boil.

Add the crabs and continue to fry until well coated with the sauce and the gravy is thick. Dish out and serve immediately.