Chili Crab

Name: Chili Crab
Yield: Yield: 8 Portions
Ingredients: 1 tbsp/15 mL Chinese cooking wine or sherry; 2 fl oz/60 mL vegetable oil; 1 tbsp/6 g mashed fermented black beans; 2 tbsp/18 g minced garlic; 1 tsp/2 g Thai bird chiles, minced; 8 soft-shell crabs (3 to 4 oz/85 to 113 g); 2 tbsp/16 g minced ginger; French bread, or sliced or steamed Chinese buns, deep fried; 2 eggs, beaten; 1 tbsp/8 g cornstarch; ½ cup/120 mL water; Salt, as needed; ½ tsp/1 g ground white pepper; 1 tbsp/8 g sugar; ¼ cup/60 mL mild chili sauce; ½ cup/120 mL tomato sauce; 2 tbsp/24 g coarsely cut cilantro

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

8 soft-shell crabs (3 to 4 oz/85 to 113 g)
2 tbsp/

Fish course
Pescatarian
Street Food

Method

Cut about ½ in/1 cm behind the eyes and mouth of the crab and squeeze out the content of the sac behind the eyes. Remove the gills from under the pointed end of the crab. Remove the apron from under the crab and rinse and pat the crab dry.
In a wok over moderate heat, stir-fry the ginger, garlic, and chiles in the vegetable oil until fragrant, about 30 seconds.