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Title: Chili Crab Categories: None Yield: 1 Servings 2 lg Live Dungeness crabs; each -about 1 1/4 - 1 1/2 pounds 10 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 (up to -12) 2 tb Minced garlic; or to taste 2 tb Minced shallots 1 tb Finely grated gingerroot 2 tb Vegetable oil; plus -additional -----------------------------------SAUCE----------------------------------- 1/2 c Ketchup 1 1/2 c Water 1 tb Asian fish sauce; such as -Nam Pla 1/3 c Thai sweet chile sauce 2 tb Fresh lime juice 1 tb Cornstarch combined with 2 -tablespoons water 2 lg Eggs; lightly beaten 3 tb Sliced scallion for garnish sl White bread as an -accompaniment; if desired 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 |