Chili Dungeness Crab
Dungeness crab is emblematic of B.C.'s seafood and, for a province with a substantial multicultural Asian population, what better approach than a pan-Asian fusion? Chili crab is an iconic dish in Singapore's and Malaysia's Nonya cuisine, where Malay and Chinese traditions meet head-on for some of the most delicious cooking in the world.
Ingredients
- 1 cup (250 mL) coarsely chopped shallots
- 4 cloves garlic, smashed
- 1-1/2 -inch (4 cm) piece gingerroot, chopped
- 1 stalk lemongrass, minced
- 5 hot red finger peppers, minced, or 10 Thai bird's eye chilies, seeded and finely chopped
- 2 tsp (10 mL) shrimp paste or 2 tbsp/30 mL fish sauce
- 3 tbsp (45 mL) ground dried hot peppers
- 1/2 tsp (2 mL) turmeric
- 1/2 tsp (2 mL) salt
- 1/4 cup (60 mL) ketchup
- 1 tbsp (15 mL) granulated sugar
- 1 tbsp (15 mL) soy sauce
- 2 tsp (10 mL) tamarind concentrate or 1 1/2 tbsp/22 mL strained tamarind pulp
- 2 Dungeness crabs
- 1/3 cup (75 mL) peanut oil
- 2 green onions, cut in 1-inch/2.5 cm pieces
- 3 tbsp (45 mL) finely ground roasted peanuts
Preparation
In food processor, whir shallots, garlic and ginger until finely minced; set aside.
In blender, purée lemongrass, finger peppers, shrimp paste and 1/2 cup/125 mL water until smooth. Stir in dried hot peppers, turmeric and salt; set aside.
Mix together ketchup, sugar, soy sauce, tamarind concentrate and 1/2 cup/125 mL water until sugar is dissolved; set aside.
Remove triangular tail shell from underside of each crab. With underside up, use large chef's knife or cleaver to cut body down centre, through head, into two. Pull off top shells. Pull off claws and, with side of knife, crack shells. Remove and discard sacs (lungs) from outside of body; cut each body piece in half, leaving two legs attached to each piece. Set all aside.
In wok, heat oil over medium-high or high heat; fry shallot mixture, stirring constantly, until golden, 2 to 3 minutes. Add lemongrass mixture; stir-fry until liquid evaporates and mixture is very fragrant, 2 to 3 minutes. Add crab pieces and any juices; stir-fry to coat.
When top shells of crab turn red, remove from wok; set aside. Continue stir-frying until remaining shells turn red, 1 to 2 minutes; stir in 1/2 cup/125 mL water.
Stir-fry until sauce is dry again, 3 to 5 minutes. Stir in ketchup mixture; stir-fry until crab is fully cooked and sauce is moist but not runny, 4 to 5 minutes. Stir in green onions and peanuts. Transfer to serving plate; arrange reserved top shells over top.
Makes 4 servings.
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