Live Dungeness crabs; each about 1 1/4 – 1 1/2 pounds
10
Fresh red chiles; stemmed, seeded and chopped or 6 dried Asian chiles, (3 inches long), stemmed, seeded, chopped and soaked in warm water to cover for 10 minutes, drained (up to 12)
2
tb
Minced garlic; or to taste
2
tb
Minced shallots
1
tb
Finely grated gingerroot
2
tb
Vegetable oil; plus additional
1/2
c
Ketchup
1 1/2
c
Water
1
tb
Asian fish sauce; such as Nam Pla
1/3
c
Thai sweet chile sauce
2
tb
Fresh lime juice
1
tb
Cornstarch combined with 2 tablespoons water
2
lg
Eggs; lightly beaten
3
tb
Sliced scallion for garnish
sl
White bread as an accompaniment; if desired
INSTRUCTIONS
SAUCE
In a casserole or large pot of boiling salted water, add the crabs and cook
them for about 1 minute, or until no longer moving. Drain and set aside
until cool enough to handle.
To clean the crabs pull off top shells; pull and twist off each apron;
remove gills. With sharp knife cut crabs into quarters, rinse and drain.
In mortar and pestle or small food processor pound or process chiles,
garlic, shallots and ginger with a little oil if necessary.
Combine all sauce ingredients.
Heat a wok over moderately high heat. Add 2 tablespoons oil and heat until
hot. Add chili and garlic paste and stir-fry 1 minute. Add crabs and
stir-fry 2 to 3 minutes or until shells turn red. Add sauce ingredients,
bring to boil and simmer, covered, 5 to 7 minutes. Transfer crabs to
serving dish.
Bring sauce in wok to a boil. Stir cornstarch mixture and add to wok.
Simmer until thickened. Gradually add eggs in a stream, whisking, and cook
for 1 minute. Pour sauce over crabs and garnish with scallion.
Yield: 4 to 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
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