Singapore Chili Crab

Recipe:

2 large dungeness crab - about 8 pounds about 2 pounds each. Have the fishmonger clean and cut it up.

1 piece of ginger

3 large shallots

3 cloves of garlic

1 tpsp of rice vinegar

1 cup of chili paste (sirachan or sambal)

1 tpsp of ketchup

2 eggs lightly beaten

cilantro for garnishing

1 cup of chicken broth

2 tbsp of corn starch to thicken

2 tbsp of oil

salt to taste

sugar - a dash to taste

Method:

Blend the ginger, shallots, garlic into a mixture. In a wok, heat the oil and saute the mixture until the shallots are translucent. Add the chili paste, ketchup, rice vinegar. Add the crabs and fry until the shell turns pink. Add the chicken broth, salt, sugar to taste. Cover for 5 mins to cook the crabs. Add the corn starch with a tsp of water to thicken gravy. Add the beaten egg when almost done and serve on a plater. Garnish with cilantro. Enjoy with toasted slices of bread !!