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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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When I was in Jakarta We ate at an open air market. I tried the Chili Crab dish, I have fixed it at home and it may not be quite the same but is very good. Ingredients:
2 large live dungeness crabs (or get a couple of iced ones from the sea food counter), each about 1 1/4 - 1 1/2 pounds |
10-12 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 |
2 tablespoons minced garlic, or to taste |
2 tablespoons minced shallots |
1 tablespoon finely grated gingerroot |
2 tablespoons vegetable oil, plus additional |
for the sauce |
1/2 cup ketchup |
1 1/2 cups water |
1/3 cup thai sweet chili sauce |
2 tablespoons fresh lime juice |
1 tablespoon cornstarch combined with 2 tablespoons water |
3 tablespoons sliced scallion for garnish |
Directions:
1. In a casserole or large pot of boiling salted water, add the crabs and cook
2. them for about 1 minute, or until no longer moving. Drain and set aside
3. until cool enough to handle. )Skip this part if you don’t have live crabs)
4. To clean the crabs pull off top shells; pull and twist off each apron; remove
5. gills. With sharp knife cut crabs into quarters, rinse and drain.
6. In mortar and pestle or small food processor pound or process chilies,
7. Garlic, shallots and ginger with a little oil if necessary.
8. Combine all sauce ingredients.
9. Heat a wok over moderately high heat. Add 2 tablespoons oil and heat
10. Until hot. Add chili and garlic paste and stir-fry 1 minute. Add crabs and
11. Stir-fry 2 to 3 minutes or until shells turn red. Add sauce ingredients,
12. bring to boil and simmer, covered, 5 to 7 minutes. Transfer crabs to
13. serving dish.
14. Bring sauce in wok to a boil. Stir cornstarch mixture and add to wok.
15. Simmer until thickened. Pour sauce over crabs and garnish with scallion.
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