By Andrew Zimmern
Singapore Chili Crab
Ingredients
- 1/4 cup peanut oil
- 3 shallots, minced
- 3 tablespoons grated ginger
- 5 garlic cloves thinly sliced
- 4 Thai chiles, minced
- 3 pounds steamed and cooled King Crab, in shell, cut into manageable sizes
- 1 cup crab broth
- 1/4 cup tomato paste
- 1/3 cup apricot jam/preserves
- 2 tablespoons white vinegar
- 1 teaspoon sea salt
- 2 teaspoons sugar
- 1 tablespoon cornstarch, mixed with a few tablespoons of water
- 1 large egg, beaten
- 1 cup thinly sliced green onions
- White rice, for serving
Instructions
Place a large wok over medium heat, add oil and when aromatic and VERY hot add the shallots, ginger, garlic, and chiles. Cook for 1 minute. Raise the heat.
Add the crab and toss for a minute then add the broth.
Add the tomato paste, apricot jam and vinegar. Simmer for 1 minute and season to taste with the salt and sugar. Stir in cornstarch slurry and bring to a boil to thicken.
Add the egg, tossing, then the scallions. Spill into a serving bowl serve with plenty of white rice.
