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Sweet and Sour Crab Claws

Sweet and Sour Crab Claws

The ultimate comfort food, Sweet and Sour Crab Claws brings together tender crab and a tangy sauce for a delightful experience. It's easy to prepare and perfect for any occasion. Try it tonight for a tasty escape!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz weight Crab Claws
  • 1 tablespoon Ketchup
  • 1 tablespoon Chili Sauce
  • 1/2 unit Egg beaten
  • 1/2 teaspoon Oyster Sauce or soy sauce
  • 1/2 teaspoon Sugar
  • 1/2 cup Water
  • 1/2 teaspoon Cornstarch
  • 1 1/2 tablespoon Oil
  • 1 unit Ginger finely chopped
  • 1 unit Garlic finely chopped
  • some unit Cilantro chopped

Equipment

  • Skillet
  • Wooden Spoon
  • Chef's Knife
  • Large Pot

Method
 

  1. Rinse the crab claws under cold water and pat them dry with paper towels.
  2. Heat a wok and add the oil. Once the oil is heated, add the chopped garlic and ginger, and stir-fry until aromatic.
  3. Add the crab claws, quickly stirring a few times before incorporating the ketchup, chili sauce, oyster sauce, and sugar.
  4. Toss the crab claws with a spatula before adding water. Bring the sauce to a boil.
  5. Then add the beaten egg. Let it cook for about 1 minute or until the egg is set.
  6. Stir the egg, then dish out and garnish with chopped cilantro. Serve immediately.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop to preserve texture.
Freezing: If you have any leftovers, freezing is possible. Just ensure they are cooled completely and stored in a freezer-safe container. They can last up to a month.
Pairing: Serve Sweet and Sour Crab Claws with steamed rice or noodles to soak up the delicious sauce.
Garnishing: Fresh herbs like cilantro or green onions can add an extra layer of flavor and brightness when garnishing.
Vegetable Additions: Feel free to add vegetables like bell peppers or snow peas for added color and nutrition.