A definite favorite with Asian street vendors, chili crab is popular
everywhere. But now, its not necessary to travel thousands of miles
because you can have it at home anytime you want.
Ingredients:
1 live mud crab, or 1 king crab or 4 small sand crabs or blue
crabs
3 tbsp vegetable oil
1 clove crushed garlic
3 dried red chilies soaked, drained and chopped
2 tbsp chili sauce
4 tbsp tomato sauce
1 cup hot water or chicken stock
1 tbsp cold water
½ tsp salt
1 tsp sugar
1 tsp corn starch
4 spring onions chopped
1 egg white
Steps:
Drown crabs in cold water one or two hours
Remove the shell from the body and clear away fronds
Remove claws and crack
Leave legs attached to body
Cut body in half
Cut each half into thirds
Fry crab pieces in hot wok 3 to 4 minutes
Set crab aside
Drain all but 1 tbsp of oil from the wok and reheat
Stir in garlic, chilies, sauces, stock or hot water, salt and
sugar
Stir corn starch into cold water until smooth
Slowly whisk corn starch mixture into wok and bring to boil.
Return the crab to the wok
Add spring onions and toss until crab is cooked
Stir in egg white until sauce thickens
Serve immediately with coconut rice or jasmine rice.
