Recipe number 14236 is

Chili Crab

The ingredients are:
2 large 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 tbsp Minced garlic, or to taste 2 tbsp Minced shallots 1 tbsp Finely grated gingerroot 2 tbsp Vegetable oil, plus Additional For the sauce: 1/2 cup Ketchup 1 1/2 cup Water 1 tbsp Asian fish sauce, such as Nam Pla 1/3 cup Thai sweet chile sauce 2 tbsp Fresh lime juice 1 tbsp Cornstarch combined with 2 TB water 2 large Eggs, lightly beaten 3 tbsp Sliced scallion for garnish slice White bread as an Accompaniment, if desired

The recipe yield is:
4 servings

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 TASTE SHOW #TS4821


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