SINGAPOREAN CHILLI CRAB
2 servings
Break out the Wet-Naps! This dish is as messy to eat as it is delicious. If you wish, substitute lobster for the crab; cut it up as for Lobster Américaine.
Combine in a medium bowl and set aside:
- ⅓ cup mild, tomato-based chili sauce or ketchup
- ¼ cup water
- 1 tablespoon chili garlic sauce, sriracha sauce, or sambal oelek
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
Have ready:
- 1 live Dungeness crab (2 to 3 pounds), killed
Twist off the claws and crack them once or twice to expose the meat. Remove and discard the top shell, gills, and viscera, and cut the body into 4 pieces. Heat in a wok or large skillet over high heat until shimmering:
- 2 tablespoons vegetable oil
Add and cook until softened, about 2 minutes:
- 1 large shallot, minced
- 3 garlic cloves, minced
- 1-inch piece ginger, peeled and minced
- (1 fresh red chile, minced)
- (1 tablespoon fermented black beans)
Add the chili sauce mixture and bring to a boil. Add the crab pieces and stir to coat with sauce. Simmer for 5 minutes. Add and stir, bringing to a rolling boil to thicken:
- 2 teaspoons cornstarch dissolved in 1 tablespoon cold water
Remove the pan from the heat. Add and stir in to combine:
- 1 egg yolk, beaten
Transfer the crab to a serving plate, pour the sauce over it, and top with:
- 2 green onions, chopped
Serve with:
- Crusty bread or cooked white rice