Singapore Chili Crab

Prep Time: 25
Cook Time: 15
Yield: 2-4 Servings
Difficulty: Medium

INGREDIENTS

• 1 Large live mud crab, cleaned
• 6 fresh chilies, sliced
• 2 red shallots, chopped
• 8 garlic cloves, minced
• ½ Tbsp ginger, grated
• ¼ Cup vegetable oil
• ¼ tsp Salt
• 1, 14 oz. can crushed tomatoes
• 1 Cup chicken stock or water
• 2 Tbsp fine palm sugar
• 1 Tbsp white vinegar
• 1 Tbsp soy sauce
• 1 tsp cornstarch mixed with 2 Tbsp cold water
• 1 egg, lightly beaten
• 3 spring onions, green ends only, cut into 2” lengths
• coriander Sprigs, to Serve
• 1 pkg of Mantou, Fried or Steamed

DIRECTIONS

1. To prepare the crab humanely, place it in the freezer for 1 hour to put it to sleep.  Pull the top shell away from the body and discard the gills but reserve any of the yellowish tomalley from the head and the top shell.  Twist off the claws, then using a cleaver or large heavy knife, divide the body into four pieces with two legs on each piece.
2. Fry Mantou over medium heat in a Swiss Diamond Fry Pan until golden brown and set aside.
3. Blend chilies, ginger, garlic and shallots in a Swiss Diamond Wok.  Sauté until fragrant.
4. Add in the pieces of crab except for the upper section known as the carapace.
5. Add stock or water to the pan and increase the heat to allow it to boil.  Then add sugar, crushed tomatoes, soy sauce, vinegar and salt. Mix well.
6. Once it boils, place the carapace on top and cover with the lid.  Cook at medium heat for 10 minutes.
7. Add in the cornstarch mixture to the gravy.  Once gravy thickens, add the beaten egg to the gravy and cook for 3 minutes.
8. Taste and adjust the seasoning if necessary.
9. Pour the sauce over the crab, then scatter with coriander and chilies and serve immediately with the Mantou.
10. Best to eat with your fingers!