Spoiler: Vegans beware!
ok choose your pick ... lobsters and crabs...
I prefer crabs because their meat is much testier than lobsters IMHO.
But I also find that crabs are not that common in the western gourmet.
Anyways my favorite here...
Singaporean Chili Crab Recipe...
2 Fresh crabs approximately 500 g each
1/2 cup Plain flour
1/4 cup Cooking oil
1 medium Finely chopped onion
5 cm Fresh ginger finely grated
4 cloves Finely chopped garlic
5 Red chilies, finely chopped
2 cups Bottled tomato pasta sauce
1 cup Water
2 tablespoons Soy sauce
2 tablespoons Sweet chili sauce
1 tablespoon Rice vinegar
2 tablespoons Soft brown sugar
Wash the crabs well and scrub the shell.
Using a large cleaver, cut the crabs in half and rinse well under cold water, carefully removing the yellow gills or spongy parts.
Hit the legs and larger front nippers with the flat side of the cleaver to crack the shell. This is to make the eating process easier.
Lightly and carefully coat the shells with a little flour.
Heat about 2 tablespoons cooking oil in a large wok and cook 1 1/2 crab at a time, carefully turning and holding the crab in the hot oil until the shell just turns red.
Repeat with the remaining crab halves.
Add the remaining oil to the wok and cook the onion, ginger, garlic and chili for 5 minutes over medium heat and stirring regularly.
Add the tomato sauce, water, soy sauce, chili sauce, vinegar and sugar. Bring to boil and cook for 15 minutes.
Return the crab to the wok and simmer, turning carefully in the sauce for 10 minutes or until the crab meat turns white.
Do not overcook.
Serve with steamed rice.[img][/img]