|
|
INGREDIENTS :
-
6 live Blue
crabs [or 2
Dungeness and/or Malaysian mud
crabs about 1½-lb each]
-
4 tbsp peanut or vegetable oil
-
3 tbsp garlic, finely minced
-
2 tbsp ginger, finely grated
-
1 large egg
-
salt and pepper
To Combine [Chili Sauce]
:
-
4-5 tbsp or
to taste,
chili paste
-
1 cup tomato ketchup
-
2
tbsp sugar
-
2 tbsp rice
vinegar or lemon juice
-
1 tbsp dark soy sauce
-
½-1 tbsp soy
bean paste [Miso paste]
-
1
tbsp cornstarch
-
1 cup water
Variation : For Chili Prawns substitute with
1½ to 2-lb jumbo prawns or colossal shrimp. For Chili Lobster substitute with
a 1½ to 2-lb
lobster.
|
|
|
| |
 |
| |
|
| |
|
|
| |
To Prepare :
- Clean Blue crabs and cut into halves. Dungeness or Mud crabs
can be cut into 4. Crack the shells and claws ever so
gently with a wooden mallet
-
In a bowl combine chili sauce ingredients, mix well
- Heat
peanut or vegetable oil in a hot
wok,
add
garlic,
ginger and chili paste
,
stir-fry
for 2-3 mins
Add combined chili sauce ingredients to wok Bring sauce to a boil,
add salt and pepper to taste [Note: Miso paste is salty, therefore taste before adding salt] Toss in crabs, stir-fry to
coat with the sauce, about 2 mins
Cover and cook crabs over med-high heat until the turn red in
color
Lift cover from time to time to give it a good stir [check the sauce does not
dry up, add some water if necessary]
When crabs are almost fully cooked, push crabs to the sides of the wok,
or remove them with a slotted spoon
Break an egg into the sauce,
stirring gently to form yellow and white streaks, then mix in the crabs
Remove crabs from the wok and keep warm, let stand 10 mins for flavors to meld
Serve with French baguette to dip
into the yummy sauce - and have a nice cold one... preferably a Tiger!
|
|
| |
|
|
| |
|
|
|
.gif)
