Chilli Crab: A Sweet and Spicy Autumn Delight
Indulge in Chilli Crab, a Seasonal Delicacy Made with Fresh Blue Crabs
Savor the taste of autumn with plump, in-season blue crabs! This recipe features crispy fried crabs tossed in a luscious, sweet, and spicy chili sauce, creating a dish that’s both visually appealing and incredibly flavorful. Frying fresh crabs locks in their natural sweetness, while the vibrant chili sauce adds a delightful kick. Perfect as a hearty main course or an irresistible appetizer, this Chilli Crab is sure to impress. Get ready to enjoy a truly memorable seafood experience!
Main Ingredients
- 400g cleaned blue crabs (choose crabs with full, plump shells)
- 1 stalk of green onion (use mostly the white parts)
- 1 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 1/4 onion (cut into large pieces)
- 6 dried red chilies (peperoncino, for a pleasant heat)
- 1 egg (you can separate the yolk and white or use the whole egg)
- A pinch of black pepper
- 3 tablespoons cornstarch (for frying)
- Generous amount of cooking oil (enough for deep-frying)
Sweet & Spicy Chilli Sauce
- 5 tablespoons sweet chili sauce
- 3 tablespoons ketchup
- 1/2 tablespoon sugar (adjust to your sweetness preference)
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice (for a refreshing tang)
- 1 and 1/2 paper cups chicken stock (or water)
Optional Garnishes
- Fresh cilantro
- Lemon slices
- 5 tablespoons sweet chili sauce
- 3 tablespoons ketchup
- 1/2 tablespoon sugar (adjust to your sweetness preference)
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice (for a refreshing tang)
- 1 and 1/2 paper cups chicken stock (or water)
Optional Garnishes
- Fresh cilantro
- Lemon slices
Cooking Instructions
Step 1
Lightly season the cleaned crabs with black pepper. Then, coat them evenly with cornstarch. Coating the crabs with cornstarch before frying will ensure a wonderfully crispy texture.
Step 2
In a pot or deep pan, heat a generous amount of cooking oil to about 170-180°C (340-350°F). Carefully place the cornstarch-coated crabs into the hot oil and deep-fry until golden brown and crispy. Avoid using excessively high heat, which can burn the outside while leaving the inside undercooked. Medium heat is ideal.
Step 3
Chop the onion into large pieces. Slice the white parts of the green onion into large chunks as well. Cutting them this way will enhance their flavor when sautéed.
Step 4
Heat a little cooking oil in a pan over medium heat. Add the coarsely chopped onion and green onion and sauté until fragrant. Next, add the minced garlic, minced ginger, and dried red chilies (peperoncino). Stir-fry them together to release their aromatic flavors. If you prefer less heat, you can remove the seeds from the dried chilies before adding them.
Step 5
To the fragrant sautéed vegetables, add the sweet chili sauce, ketchup, sugar, soy sauce, and lemon juice. Stir well and cook for a moment. Pour in the chicken stock (or water) and bring to a simmer. Continue to cook until the sauce thickens to your desired consistency. Feel free to adjust the sugar and lemon juice to suit your taste.
Step 6
Add the crispy fried crabs to the simmering sauce. Toss them quickly to ensure they are evenly coated with the delicious chili sauce. Keep the heat on high and toss briskly to maintain the crab’s crispiness.
Step 7
Pour the beaten egg around the crabs in the pan. Reduce the heat to low and let the egg cook gently. The cooked egg adds a lovely, soft contrast to the dish.
Step 8
Transfer the finished Chilli Crab to a serving plate. Garnish with fresh cilantro leaves and lemon slices for an extra burst of freshness and visual appeal. Enjoy your delicious Chilli Crab!
