Stir-Fried Asian Chili Crab

Let's Cook

1. Step 1.

   In a large bowl, combine ¼ cup ketchup, 2 tablespoons sriracha, 1 tablespoon soy sauce, 2 tablespoons oyster sauce, 2 tablespoons sugar, 2 tablespoons Shao-hsing wine or dry sherry, 1 tablespoon tamarind paste, and ⅓ cup water. Stir until the sugar dissolves and set the sauce aside.

2. Step 2.

   Prepare the crabs: remove and discard the top shell, keeping the legs and claws with shell intact. Clean out the gills, then cut each crab lengthwise in half. Cut each half into 3 roughly equal pieces.

3. Step 3.

   Heat ¼ cup vegetable oil in a wok over high heat until shimmering. Add 5 cloves minced garlic, 3 finely chopped scallions, 1 peeled and minced 1-inch piece ginger, and 1 diced serrano pepper (if using). Stir-fry until the garlic just begins to turn golden brown, about 30 seconds.

4. Step 4.

   Add the crab pieces to the wok and stir-fry for 1 minute, tossing to coat with aromatics.

5. Step 5.

   Pour the prepared sauce mixture over the crab and toss well to coat all pieces. Cover the wok and cook for 5 minutes, until the crab shells turn bright red.

6. Step 6.

   While the crab cooks, in a small bowl dissolve 2 tablespoons cornstarch in ¼ cup water. Beat 1 egg in another small bowl.

7. Step 7.

   Uncover the wok and stir the dissolved cornstarch into the sauce. Bring to a boil, stirring constantly, until the sauce thickens and bubbles, about 1 minute.

8. Step 8.

   Pour the beaten egg into the wok and stir to combine. Cook for 1 minute, then taste the sauce and adjust seasoning if needed (add more sriracha for heat, sugar for sweetness, or salt).

9. Step 9.

   Serve the chili crab immediately over steamed rice or noodles.