Singapore Chili Crabs from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vie
Chili crab is unofficially the national dish of Singapore, a food-obsessed where locals still debate which is “number one” into the wee hours of the night. This recipe, with its copious amount of...
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Ingredients
- 1 loaf White bread (soft baguette or other of your choice)
- 6 Sprigs cilantro
- 1 lg. Live Dungeness crab, about 2 to 3 lbs. (.9 to 1.4 kg.)
- 1 Tbsp. Cornstarch whisked together with ¼ cup water
- 6 cloves Garlic, roughly chopped
- 1 Tbsp. Minced ginger
- 2 pieces Long red chilies or other hot red chilies, roughly chopped
- ¼ tsp. Kosher salt
- 1 lg. Egg, lightly beaten
- 1 Scallion, 2-inch (5 cm.) pieces, shaved thinly, rinsed under cool water
- 1½ cup Water (divided use)
- 3 Tbsp. Ketchup, (preferably Asian style, such as Lee Kum Kee)
- 1 Tbsp. Ground bean sauce
- 1 Tbsp. Granulated sugar
- ¼ cup Vegetable oil, plus 2 Tbsp. extra for cooking crab
- ¼ cup (¼ oz. / 7 g.) Dried long red chilies, stems and seeds removed
- 2 medium Shallots, roughly chopped
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