When I was young, a long, long time ago my mother used to cook this dish for us five siblings. Sometimes she cooks with prawns and sometimes with lobsters. Growing up in Kuching, Sarawak these used to be very fresh from a friend of my father’s. We all loved this sauce a lot although our lips would be stinging right after. We still eat it with that ‘sishhhh sishhhh sisshhhh’ sound and drown our pain with cold iced drinks. Blissful days.

This is often not only from the chilli sauce but rather from the ginger as well. Mother used lots of ginger. I still remember her telling me, ‘it is only easy to cook just 3 equal types of your favourite plum, tomato and chilli sauce’. I could not recollect where and whence she told me and neither could she now but when my mother said in her ‘that’ tone starting with “It is only easy……” one had better remember and not ask again – kekekekekekeke

Today I am starting to clear my freezer. There is a special box of seafood incoming next week and I need some freezer space for some very sexy Spanish’s Iberico Pork.

I decided to cook my crab claws my mother’s way. I do not cook this often for as I aged I find this dish a tad on the sweet side even though I have lessened the use of plum sauce, which I find to be too sweet.

Anyway this is a guide and this sauce is really easy and nice to make if you have to feed a family. With the amount of ginger it goes well with any seafood, prawns, fish, squids etc.

Have a go and adjust the taste to suit you and your family’s taste.

Note – I used Lingham’s chilli sauce with garlic. The plum sauce was a generic Thai brand and Heinz tomato sauce in equal portions.