Sweet & sour has to be one of my favourite ways of cooking in Chinese cuisine. I just think it is such a good combination that, well, most seafood goes really well with. I do have soft spot for sour food, not so much of a sweet tooth. So, when comes to making easy and quick Chinese food, sweet & sour is always a winner. I have previously made prawns in chilli sauce & ketchup, which pretty much resembles this sweet & sour crab recipe that I will be sharing today.
I choose to use crab this time. There are many types of crabs that are available but, for this recipe, it goes extremely well with blue swimmer crabs. Also known as flower crabs, they are widely available in eastern Africa, Southeast Asia, Australia and New Zealand.
Just a few weeks ago, we woke up extremely early as we decided to make a trip to Billingsgate Market – a wholesale fish market in London, to source for the best and freshest seafood available. At 5am, there were already so many people buying lots of fish and seafood, which I believe most of the purchases were for restaurants. We were shopping around and I saw some beautiful blue swimmer crabs at one of the stalls. I got really excited and without thinking much, I grabbed a few big ones and paid for my purchase.
In my mind, I knew I was going to make this sweet & sour dish that mom has always been making at home. It is one of those dishes that I ate when I was young. I remember I could just eat this over a bowl of warm boiled rice and nothing else. Yes, it is that good! Looking at the photo now, I really want to eat more! Perhaps, I should get more next time!
If you can’t get blue swimmer crabs, you can also opt for brown crabs. Mud crabs are as well, however, might be difficult to get, depending on where you live.