Kepiting Telur Manis Pedas (Sweet & Spicy Creamy Egg Crab)

Crabbing season is here in Pacific Northwest! Well, it’s already started since the beginning of July. It’s one of the hobbies that we kind of pick up since we moved here. I actually have no idea on how to cook crab apart from boiling it. So, I called up my mom and get her infamous crab’s recipe, Kepiting Telur Manis Pedas, though without the actual measurement. Direct translation will be Sweet and Spicy Creamy Egg Crab.

Ever since the crabbing season started, we have already gone several times and got pretty lucky. So far, we caught like five or six red crabs. I got plenty of time to perfect this recipe – to measure things to get actual measurements. I would say I replicate this Kepiting Telur Manis Pedas (Sweet & Spicy Creamy Egg Crab) recipe pretty close.

The combination of beaten egg and cornstarch mixture enhances the texture on the crab. Also, jalapenos or chili gives a great kick to the sauce. With this kind of sweetness and a spicy kick, it enhances and brings out more flavor to the crab. Each and every bite will be a full satisfaction to your tongue. You got to try to believe it.

Tip: In this recipe, to make the egg creamy, once the dish is completely cooked. Turn off the heat, then, you need to immediately pour the beaten egg on the dish. Though the heat is off, the egg will still be cooking since the dish is still hot.

Ingredients:

• 2 crabs – cleaned
• 4 eggs – beaten
• 2 jalapenos (or 6 Thai chilis) – chopped
• 3 cloves garlic – minced
• 1 medium-sized shallot – thinly sliced
• 2 tablespoon corn starch
• 1 cup water
• 1 tablespoon oil
• ½ lemon – we will need the juice
• 3 tablespoon soy sauce
• 3 tablespoon sweet soy sauce
• 2 tablespoon sugar
• Salt to taste

Directions:

• Take the cleaned crab, separate the claws. Remove the big shell that covers the body. Then chopped the body into two or four parts, depending how big the crab is.
• In a bowl, add water and corn starch to make a corn-starch mixture. Set it aside.
• Heat the oil in a pan under medium heat. Once heated, add garlic and shallot. Stir until it is fragrant.
• Add water, soy sauce, sweet soy sauce, sugar and lemon juice into the pan. Then, add the crab and give it a stir. Put the lid on and let it cook for about 15 minutes or until the crab shell is reddish and the meat color is no longer translucent.
• Then, take the lid off and add the corn-starch mixture, stir a bit and cook until it starts boiling and thicken.
• Turn off the heat, then pour the beaten egg on top of the dish. Stir it a bit and let it sit for 3 minutes to let the egg ‘cook’ a bit. Then, it’s ready to be serve!