Chili Crab (Crab in Sour and Spicy Sauce)January 30th, 2011Recipes, Malaysian Recipes, Recipes, Recipes, Singapore Recipes42 Comments
Chili Crab (Crab in Sour and Spicy Sauce) Recipe
2 – 2.5 lb Dungeness crab
3 tablespoons oil
3 garlic, minced
1 inch ginger, peeled and minced
1 1/2 tablespoons cornstarch + 2 tablespoons water (mix well)
1 egg, beaten
Salt to taste
12 steamed buns or mantou
Sour and Spicy Sauce
5 tablespoons ketchup
5 tablespoons Lingham’s Hot Sauce
1 heaping tablespoon oyster sauce
1 tablespoon Shaoxing wine
1/2 teaspoon Chinese rice vinegar or lime juice to taste
1 cup water
Clean the crab and cut into 6 pieces, drain the crab and discard the water seeping out of the crab. Pick out the tamale (or mustard) inside the crab shell, set aside. Discard the shell.
Mix all the ingredients in the Sour and Spicy Sauce in a small bowl. Set aside.
Heat up a wok and add the oil. When the oil is heated, add the minced garlic and ginger and stir fry until aromatic or when they turn slightly brown. Add the crab and the tamale into the wok, stirring for about 10 seconds. Add the Sour and Spicy Sauce, stir to blend well with the crab. Cover the wok with its lid and let cook for about 4-5 minutes.
Uncover the wok and slowly add the cornstarch mixture into the sauce. Stir the sauce until it thickens. Add the egg into the sauce and stir a few times so the egg is distributed evenly in the sauce. Cook for another 30 seconds or so, add salt to taste if needed. Dish out and serve immediately with the steaming hot buns.
- If you can’t find Chinese steamed buns where you are, you can try out this recipe by Almost Bourdain.
- I strongly recommend Lingham’s Hot Sauce for the best result. You can purchase it online at AsianSupermarket365.com.
- If you can’t find Lingham’s Hot Sauce, you can make this dish with Sriracha but do adjust the quantity according to your taste as Sriracha is very spicy. If you use Sriracha, do add sugar into the sauce.