Almost Singapore Chile Crab

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

Chile Crab:
2 Live medium size meaty crab
4 tbsp Ketchup
1 egg, cracked and beaten
1 tbsp sugar
1 tsp Shrimp paste (optional) 1 tbsp
Assorted dry herb(optional): Bay leaves, anise star, allspice

Chili Paste Ingredients:
4 clove Garlic
2 slice Ginger
3 Shallot
½ Red onion
½ Red Bell pepper
4 Thai chile
4 Less spicy chile such as Indian green chile or jalapeno
3 Dried Chili, soaked until soft
1 tbsp Sichuan spicy bean chili paste

Instructions:

Clean the crab and cut into pieces. Crack the claws with the back of your knife.Process all chili paste ingredients in a food processor until they turn into a paste. The chile paste can be made ahead of the time. It can be stored in the fridge for up to 3 days.

In a wok, combine 2 tbsp of cooking oil with 4 tbsp of chili paste. Fry over low heat for 2 minutes. Add ketchup, sugar, shrimp paste (optional), dry herbs (optional), and 2 cups of water. Mix all ingredients and bring to boil. Continue to boil for another 5 minutes in low heat. Add crab to the chili sauce and cook with a lid on. About 10 minutes. Occasional turn the crab with a spatula. Add salt to taste. Plate the crab and leave the sauce. Over low heat heat, add the egg to the chili sauce. Bring to just boiling. Pour the chili sauce on top of the plated crab. Garnish with scallion and cilantro. Serve the chili crab with Chinese steamed buns (aka man tou). These homemade steamed buns taste purely heavenly with some of that chili crab sauce!

Serves 2.

From yireservation.com