BUGS

Stephens Best Chilli Bug Recipe

Ingredients: Serves 6

• 300 g Grated Fresh Ginger
• 3 Hot Red Chillies
• 2 Cloves Garlic
• 1 Medium White Onion
• 2 Eggs
• 1 Cup Tomato Sauce
• ½ Cup White Vinegar
• 4 Cups Vegetable Oil
• 1 Tablespoon Sugar

Method:

• Prepare the sauce by combining finely chopped ginger, garlic, chilli and onion (a food processor is perfect for this job).
• Fry mixture in 1 cup of vegetable oil, to which is added the vinegar, half the tomato sauce and the sugar.
• Stir cook until all the ingredients are well blended (approx. 3 mins)
• Clean the crabs, break them in half and wok-fry (two at a time) in 3 cups of vegetable oil for about 2 minute
  s. Remove the crabs and fry the shell from the crab’s body until their colour changes. Set aside. Pour off half the oil.
• Return the crabs to the wok and add the prepared sauce, wine and remaining tomato sauce. Simmer for 3 minute
  s, ensuring that all pieces of crab are equally cooked.
• Dissolve the flour in a little water in a bowl. Mix the eggs in 1/3 cup of vinegar in another bowl.
• Leaving the sauce in the wok, place the crab on a lettuce- covered platter. Add the egg and flour mixtures separately to
   the sauce and mix well until thickened.
• Pour the completed sauce over the crab and garnish with the body shells.
• Serve with chunky bread.