|1 tbCornstarch; combined with 2|
|1 1/2 cWater|
|2 tbFresh lime juice|
|3 tbscallion; Sliced, for garnish|
|slWhite bread; as an|
|2 tbShallots; minced|
|2 tbVegetable oil; plus|
|2 lgDungeness crabs; Live, each|
|10 Fresh red chiles; stemmed|
|1 tbAsian fish sauce; such as|
|1/3 cThai sweet chile sauce|
|2 lgEggs; lightly beaten|
|1 tbgingerroot; Finely grated|
|2 tbgarlic; Minced, or to taste|
Chili Crab Preparation
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 Posted to recipelu-digest by molony
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