Singapore Chili Crab
Exotic, quick, and messy to eat (lots of finger-lickin’ with this one). Serve with steamed rice and a stack of napkins!
Yield 2 servings
Ingredients
Sauce:
1/2 cup water
1/2 cup ketchup
2 tablespoons soy sauce
2 teaspoons chili paste
1 tablespoon rice vinegar
1 tablespoon sugar
2 Dungeness crabs, live, about 1-1/2 pounds each
2 tablespoons peanut oil
2 tablespoons garlic, minced
1 teaspoon ground ginger or 1 tablespoon fresh, minced
1/2 jalapeno, chopped fine
Handful cilantro sprigs
4 scallions, cut into 2" fingers
1 teaspoon cornstarch
1/4 cup water
| 1 | Bring a large pot of water to boil |
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| 2 | In a small bowl, mix sauce ingredients together. Set aside. |
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| 3 | Plunge crabs into boiling water for 2 min. |
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| 4 | Remove back, drain, rinse, pull apart and clean. Cut body pieces into 2, crack legs and claws with a mallet or back of chef's knife. |
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| 5 | Heat oil in wok and add garlic, ginger and jalapeno. Stir fry 1 min. |
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| 6 | Add crab and stir fry 2 min. |
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| 7 | Add sauce, stir and cook for 7 min. |
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| 8 | Mix cornstarch with water. Add cornstarch mixture to crab, cook for 1 min. |
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| 9 | Add scallions and cilantro, reserving a bit for garnish. Cover and cook 1 min. |
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| 10 | Transfer to platter. Top with back shells as garnish and sprinkle with reserved cilantro and scallions. |
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