Singaporean Chili Crab

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3/4 cup chicken broth
• 1/2 cup catsup
• 2 tablespoons soy sauce
• 1 tablespoon chili-garlic sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 2 live dungeness crabs (or mud crabs)
• 2 tablespoons cooking oil
• 2 tablespoons fresh garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red chile, seeded and minced
• 1 large egg, slightly beaten
• green onion, sliced 1 inch (garnish)

Recipe

• 1 mix the sauce ingredients in a small bowl and set aside.
• 2 in a very large pot of boiling water, parboil the crab for 3 minutes. take out of the water and drain. rinse the crab with cold water and drain again.
• 3 pull off the top shell in one piece and reserve for additional garnish.
• 4 remove and discard the gills and the spongy parts under the shell.
• 5 twist off the claws and legs; crack them with a cleaver or a mallet. now cut the body into 4 pieces.
• 6 now in a large heated wok, add oil and swirl to coat the sides of the wok. add the garlic, ginger, and chili, and stir fry for 1 minute.
• 7 add the crab, and stir fry an additional 2 minutes. now add the sauce, reducing the heat to low. cover and simmer, stirring once or twice, till the crab is cooked (6-7 minutes).
• 8 finally stir in the egg and cook just until it begins to set (1 minute).
• 9 arrange the crab and top shell on a large platter. pour the sauce all over the crab and garnish with the green onion.
• 10 serve right away with crusty bread to soak up the sauce.