Singaporean Chilli CRAB

Let's Cook

1. Step 1.

   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

2. Step 2.

   Have ready: 1 live Dungeness crab (2 to 3 pounds), killed

3. Step 3.

   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

4. Step 4.

   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)

5. Step 5.

   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

6. Step 6.

   Remove the pan from the heat. Add and stir in to combine: 1 egg yolk, beaten

7. Step 7.

   Transfer the crab to a serving plate, pour the sauce over it, and top with: 2 green onions, chopped

8. Step 8.

   Serve with: Crusty bread or cooked white rice