Two Women and A Half Man …a cooking journey with mum and grandma in beautiful Mauritius…

Sweet and Sour Crab

Sweet and sour crab has to be one of my favourite dishes. Mum prepares this dish for me every time I go back on holiday, and since it is my favourite dish I have made sure that I learn to prepare it and trust me it isn’t that hard – it’s all in the balance of the sauce. Sweet and sour dishes in Mauritius differs from the ones available here in Australia. The ones here tend to be more sweet whereas the ones cooked in Mauritius has a perfect balance of sweet and sour – may be it’s the use of tamarind and vinegar.




  1. 500g fresh or frozen crabs – big ones such as King or Blue
  2. 8 whole fresh tomatoes
  3. 1 large red onion
  4. 6 small green chillies
  5. 6 tsp sugar
  6. 2 tsp salt
  7. 1 tbs tapioca or corn flour
  8. 100 ml brown vinegar
  9. Coriander


  1. If you are using fresh crabs, make sure you clean them first. And if the crabs are frozen, they are probably already cleaned, so just thaw them at room temperature.
  2. Break the crabs into parts – remove the claws, legs. Cut the main body into segments. With the back of your knife, crack the claws.
  3. Into a  hot wok, add a bit of oil and cooked the crabs while tossing them. Do this for 2 minutes and set aside.
  4. Mix the vinegar, salt, sugar, and tapioca flour in a bowl and mix well.
  5. Cut the onions into big chunks and cooked for 30 seconds in a hot oil. Set aside.
  6. Then cut your tomatoes into quarters and cooked in hot oil for around 6 – 7 minutes until you get a tomato paste. Add salt to taste.
  7. Add the crabs and onions to the tomato paste and cooked together while tossing every now and then. Add the chopped green chillies at this stage and mix well in hot wok.
  8. Finally add the vinaigrette mixture and cooked for another 2 minutes. If the sauce is too thick, add a little bit of water to it. Add fresh coriander.


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Plenty more of Mauriitus and home cooking coming soon. Stay put!


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