Ingredients: |
Ingredients: 3-4 pounds live crab 2 tablespoons oil 6 shallots, minced 6 large cloves garlic, minced 2 tablespoons finely minced ginger 3 red bird's eye chilies, minced 3 1/2 cups (875 ml) chicken stock 4 tablespoons hot bean paste 1/4 cup (60 ml) bottled chili sauce 1/2 cup (125ml) canned tomato sauce 1 tablespoon sugar 2 tablespoons Chinese rice wine (or dry sherry) 2 teaspoons salt 1 teaspoon white pepper (or black pepper) 2 tablespoons cornstarch, mixed with 3 tablespoons water 2 eggs, lightly beaten
FOR THE CHILI GINGER SAUCE: 6 red finger-length chilies, minced 5 cloves garlic, minced 2 tablespoons finely minced ginger 2 teaspoons sugar 1/2 teaspoon salt 1 teaspoon rice vinegar 1 tablespoon water
|
Directions: |
Directions: Place the live crabs in the freezer for 15 minutes to immobilize them. Cut in half, lengthwise with a cleaver or large chef's knife and remove the back and discard the spongy grey matter. Take off the claws and crack in several places with a cleaver. Cut each body half into two to three pieces, leaving the legs attached.
Make the Chili-Ginger Sauce by whisking all the ingredients in a bowl. Set aside.
Heat the oil in a wok over medium-low heat and add the shallots, garlic, ginger and chilies. Stir-fry until fragrant, about 3 minutes, then add the Chili-Ginger Sauce, chicken stock, hot bean paste, chili sauce, tomato sauce, sugar, rice wine, salt and pepper. Bring to a boil, then lower the heat and simmer for 2 minutes.
Add the crab pieces and simmer, uncovered, turning several times, until the shells are bright red and the crabs are cooked, about 10 minutes.
Add the cornstarch/water mixture and stir until the sauce thickens, about 30 seconds. Add the eggs and stir until set, then transfer the chili crab to a serving dish and serve with crusty bread. |