Samayal.com

[Siddhattha]

Virtually Singapore's national dish! Fresh Dungeness crab cooked in lots of delicious special house gravy. Great for sharing!!!












Exotic, quick, and messy to eat (lots of finger-lickin’ with this one). Serve with steamed rice and a stack of napkins!



Ingredients

Sauce:
½ cup water
½ cup ketchup
2 tablespoons soy sauce
2 teaspoons chili paste
1 tablespoon rice vinegar
1 tablespoon sugar

2 Dungeness crabs, live, about 1½ pounds each
2 tablespoons peanut oil
2 tablespoons garlic, minced
1 teaspoon ground ginger or 1 tablespoon fresh, minced
½ jalapeno, chopped fine
Handful cilantro sprigs
3-4 scallions, cut into 2” fingers
1 teaspoon cornstarch
¼ cup water










1 Bring a large pot of water to boil

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2 In a small bowl, mix sauce ingredients together. Set aside.

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3 Plunge crabs into boiling water for 2 min.

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4 Remove back, drain, rinse, pull apart and clean. Cut body pieces into 2, crack legs and claws with a mallet or back of chef’s knife.

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5 Heat oil in wok and add garlic, ginger and jalapeno. Stir fry 1 min.

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6 Add crab and stir fry 2 min.

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7 Add sauce, stir and cook for 7 min.

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8 Mix cornstarch with water. Add cornstarch mixture to crab, cook for 1 min.

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9 Add scallions and cilantro, reserving a bit for garnish. Cover and cook 1 min.

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10 Transfer to platter. Top with back shells as garnish and sprinkle with reserved cilantro and scallions.