chili crab

4 servings
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:
½ cup Ketchup
1½ cup Water
1 tablespoon Asian fish sauce, such as
  Nam Pla
⅓ cup Thai sweet chile sauce
2 tablespoons Fresh lime juice
1 tablespoon Cornstarch combined with 2
  TB water
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


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