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Wednesday, March 30, 2016

Singaporean Chili Crab

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 3/4 cup chicken broth
  • 1/2 cup catsup
  • 2 tablespoons soy sauce
  • 1 tablespoon chili-garlic sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 2 live dungeness crabs (or mud crabs)
  • 2 tablespoons cooking oil
  • 2 tablespoons fresh garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 red chile, seeded and minced
  • 1 large egg, slightly beaten
  • green onion, sliced 1 inch (garnish)

Recipe

  • 1 mix the sauce ingredients in a small bowl and set aside.
  • 2 in a very large pot of boiling water, parboil the crab for 3 minutes. take out of the water and drain. rinse the crab with cold water and drain again.
  • 3 pull off the top shell in one piece and reserve for additional garnish.
  • 4 remove and discard the gills and the spongy parts under the shell.
  • 5 twist off the claws and legs; crack them with a cleaver or a mallet. now cut the body into 4 pieces.
  • 6 now in a large heated wok, add oil and swirl to coat the sides of the wok. add the garlic, ginger, and chili, and stir fry for 1 minute.
  • 7 add the crab, and stir fry an additional 2 minutes. now add the sauce, reducing the heat to low. cover and simmer, stirring once or twice, till the crab is cooked (6-7 minutes).
  • 8 finally stir in the egg and cook just until it begins to set (1 minute).
  • 9 arrange the crab and top shell on a large platter. pour the sauce all over the crab and garnish with the green onion.
  • 10 serve right away with crusty bread to soak up the sauce.

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