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Chili Soft Shell Crabs

Flavors.of.Asia's picture
  Soft-shell crabs 6 , thawed, cleaned (Fresh Or Frozen)
  Vegetable oil 3 Tablespoon
  Shallots 2 , finely minced
  Garlic 3 Clove (15 gm), finely minced
  Finely minced ginger root 1 Teaspoon (Fresh)
  Cornstarch 1 Teaspoon
  Water 1 Tablespoon
  Green onion 1 , finely minced
  Tomato sauce 3 Tablespoon
  Indonesian soy sauce/Medium japanese soy sauce 1 Tablespoon
  Chili paste 1 Tablespoon (Fresh)
  Dry white wine 1 Tablespoon
  White cider vinegar 2 Tablespoon
  Sugar 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Sesame seed oil 1⁄2 Teaspoon

Prepare Chili Sauce.
Rinse crabs.
Pat dry with paper towels.
Leave whole or cut in half.
In a wok or large skillet, heat oil over medium heat until hot.
Stir-fry shallots, garlic and gingerroot 2 to 3 minutes or until soft.
Increase heat; add crabs.
Stir-fry 1 to 2 minutes.
Add Chili Sauce; mix with crabs.
Reduce heat to medium.
Cover and cook 3 minutes.
Combine cornstarch and water in a small dish.
Stir into crabs and cook until sauce is slightly thickened.
Pour crabs and sauce onto a large serving platter.
Garnish with green onion.
Chili Sauce: In a small bowl, combine all ingredients.

Recipe Summary

Difficulty Level: 
Stir Fried

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Chili Soft Shell Crabs Recipe