Chili Crab



 Ingredients:
  • 2 lbs. live mud crabs
  • 2 cups all-purpose flour
  • 2 cups cornstarch
  • 2 tsp. salt
  • 2 tsp. pepper
  • 2 cups water
  • 2 cups oil for frying
  • 6 cloves of garlic, minced
  • 2 tbsp. ginger, minced
  • 2 red chili peppers, sliced
  • 2 cups tomato sauce
  • 1 cup ketchup
  • 1/4 cup soy sauce
  • 2 tbsp. sugar
  • 2 tbsp. rice vinegar
  • 2 tbsp. cornstarch dissolved in 2 tbsp. water
  • Fresh cilantro for garnish

Instructions:

  1. Clean and prepare the mud crabs by removing the top shell and the gills. Cut the crabs into quarters.
  2. In a large bowl, mix together the flour, cornstarch, salt, and pepper. Gradually add the water to make a batter.
  3. Heat the oil in a deep pan or wok over medium heat. Dip the crab pieces into the batter and carefully drop them into the hot oil. Fry the crabs for 4-5 minutes or until golden brown and crispy. Remove the crabs from the oil and drain on a paper towel-lined plate.
  4. In a separate pan, heat 2 tbsp. of oil over medium heat. Add the garlic, ginger, and chili peppers and sauté for 1-2 minutes.
  5. Stir in the tomato sauce, ketchup, soy sauce, sugar, and rice vinegar. Bring the mixture to a simmer.
  6. Slowly add the cornstarch slurry and continue to stir until the sauce thickens.
  7. Add the fried crab pieces to the sauce and toss to coat evenly.
  8. Garnish with fresh cilantro and serve with steamed rice.
  9. Enjoy!