Recipies
Lorem Ipsum Dolor Sit Amet
January 28, 2020
Ingredients
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1 tablespoon cornstarch
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7 tablespoons peanut oil
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2 to 3 shallots, minced (about 1/2 cup)
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1 1/2-inch knob ginger, grated (about 2 tablespoons)
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6 medium garlic cloves, minced (about 2 tablespoons)
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4 Thai chiles, minced
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2 whole Mud or Dungeness crabs (about 1 pound each)
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2 cups homemade or store-bought low sodium chicken broth
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1/4 cup tomato paste
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1/2 cup hot-sweet chili sauce (see note)
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1 large egg, beaten
How to Cook
- In small bowl, stir cornstarch with 2 tablespoons water; set aside. In large wok with lid (or Dutch oven), heat oil over medium heat until shimmering. Stir in shallots, ginger, garlic, and chilies. Cook until fragrant, stirring, about 1 minute.
- Add crab pieces and broth. Increase heat to medium high and bring to a boil. Cover loosely and gently boil (decrease heat if necessary), until crab has turned red and is nearly cooked through, about 6 minutes.
- Remove cover and stir in tomato paste and chili sauce. Simmer 1 minute and season to taste with salt, sugar, or chili sauce. Stir in cornstarch and bring to boil to thicken.
- Remove from heat and stir in egg. Stir in green onions. Ladle into serving dish, sprinkle with Chinese parsley, and serve.
