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Spicy Thai Crab

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
4 servings
Dinner Thai
Spicy Thai Crab
Ingredients
  • 3 shallots, peeled
  • 4 red chile peppers
  • 4 whole crabs, cleaned and quartered
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, chopped
  • 1 (1/2 inch) piece fresh ginger, chopped
  • 3 tablespoons ketchup
  • 2 tablespoons vinegar
  • 2 tablespoons white sugar
  • 2 eggs, beaten
  • salt and ground black pepper to taste
  • 1 tablespoon water, or as needed
  • 1 small bunch fresh cilantro, stems removed and leaves chopped
Instructions
1
Combine finely chopped shallots and red chile peppers in a food processor; blend until they form a smooth, uniform paste.
2
Carefully pry open the shells of crab claws and legs to expose the tender meat inside; break them apart slightly.
3
Heat a generous amount of oil in a large, deep skillet or wok over medium-high heat until it reaches a very hot temperature; carefully add the crabs and cook for approximately 10 minutes, or until their shells have changed color and the meat is cooked through.
4
Transfer the crabs to a serving plate, reserving the flavorful oil that remains in the wok.
5
Lower the heat under the wok to a medium-low setting and add the finely ground chile pepper paste; cook, stirring constantly, until it releases its fragrance and aroma, about 1 to 2 minutes.
6
Mince the garlic and ginger; whisk together ketchup, vinegar, and sugar in a separate bowl before pouring the mixture over the garlic-ginger combination; stir until everything is well combined.
7
Return the crabs to the wok, adding their sauce; cook and stir for an additional 3 minutes, seasoning with salt and pepper to taste.
8
Pour beaten eggs into the wok while continuously stirring; this will help create thin, egg-based strands in the sauce. If the sauce becomes too thick, add a small amount of water to thin it out; remove the wok from heat and garnish with fresh cilantro leaves.