Back to 4 servings Crab 2 lbs fresh mud or Dungeness crab, about 2 lbs total; cleaned and cut into pieces, shells cracked Sauce 3 tablespoons vegetable or peanut oil 1 tablespoon belacan (shrimp paste), optional; chopped Paste 1 medium onion, roughly chopped; shallots work well too 6 cloves garlic, roughly chopped 1.5 inches fresh ginger, peeled and roughly chopped 3 red chilies, such as Thai or bird's eye, roughly chopped; reduce or add more to taste Sauce 0.75 cup tomato ketchup 0.5 cup chicken or vegetable stock, or water 2 tablespoons sweet chili sauce, or hot-sweet chili sauce; add more for heat 1 tablespoon Shaoxing wine 1 tablespoon soy sauce 1 tablespoon sugar, adjust to taste 1 teaspoon salt, to taste Finish 2 teaspoons cornstarch, mixed with 2 tablespoons cold water 1 large egg, beaten 2 tablespoons Chinese black vinegar or white vinegar, optional Garnish fresh cilantro, chopped, for garnish green onions, thinly sliced, for garnish Serving mantou buns or steamed rice, to serve
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1 Step 1: Clean the crabs, remove the top shells and reserve them with the creamy tomalley inside. Remove the gills, rinse, and cut the crab bodies into pieces. Crack the claws and legs with the back of a knife so the sauce can get in.2 Step 2: Blend the onion, garlic, ginger and chilies with a splash of water into a coarse paste in a small food processor.3 Step 3: Heat the oil in a large wok or pot over medium heat. Add the belacan, if using, and stir for about 1 minute until fragrant.4 Step 4: Add the spice paste and cook over medium-high heat, stirring, for 3 to 4 minutes until the raw smell is gone.5 Step 5: Stir in the ketchup, stock, sweet chili sauce, Shaoxing wine, soy sauce, sugar and salt. Bring to a simmer.6 Step 6: Add the crab pieces and the reserved top shells, spooning the sauce over them. Cover and simmer for 8 to 10 minutes, until the crab is bright red and cooked through.7 Step 7: Stir the cornstarch slurry into the sauce a little at a time until it thickens and turns glossy.8 Step 8: Turn off the heat, then slowly drizzle in the beaten egg while stirring gently to form ribbons. Stir in the vinegar, if using.9 Step 9: Taste and adjust with sugar, salt or chili sauce so the sauce is sweet, tangy and spicy. Serve in a bowl or on a platter, topped with cilantro and green onions, with mantou or steamed rice on the side.getsaucepan.com/r/e7d98c0b-488e-56b8-be17-fb8743374a36
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