|2 larges||Live Dungeness crabs, each|
|About 1 1/4 - 1 1/2 pounds|
|10||12 fresh red chiles, stemmed|
|Seeded and chopped or 6|
|Dried Asian chiles|
|(3 inches long), stemmed,|
|Seeded, chopped and soaked|
|In warm water to cover|
|For 10 minutes, drained|
|2 tablespoons||Minced garlic, or to taste|
|2 tablespoons||Minced shallots|
|1 tablespoon||Finely grated gingerroot|
|2 tablespoons||Vegetable oil, plus|
|For the sauce:|
|1 tablespoon||Asian fish sauce, such as|
|⅓ cup||Thai sweet chile sauce|
|2 tablespoons||Fresh lime juice|
|1 tablespoon||Cornstarch combined with 2|
|2 larges||Eggs, lightly beaten|
|3 tablespoons||Sliced scallion for garnish|
|slice||White bread as an|
|Accompaniment, if desired|
In a casserole or large pot of boiling salted water, add the crabs and cook them for about 1 minute, or until no longer moving. Drain and set aside until cool enough to handle.
To clean the crabs pull off top shells; pull and twist off each apron; remove gills. With sharp knife cut crabs into quarters, rinse and drain.
In mortar and pestle or small food processor pound or process chiles, garlic, shallots and ginger with a little oil if necessary.
Combine all sauce ingredients.
Heat a wok over moderately high heat. Add 2 tablespoons oil and heat until hot. Add chili and garlic paste and stir-fry 1 minute. Add crabs and stir-fry 2 to 3 minutes or until shells turn red. Add sauce ingredients, bring to boil and simmer, covered, 5 to 7 minutes.
Transfer crabs to serving dish. Bring sauce in wok to a boil. Stir cornstarch mixture and add to wok.
Simmer until thickened. Gradually add eggs in a stream, whisking, and cook for 1 minute. Pour sauce over crabs and garnish with scallion.
Yield: 4 to 6 servings
Recommended Drink: Singha Beer
TASTE SHOW #TS4821
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