Chili garlic crab is a dampa-style seafood dish of cut crabs wok-tossed in a buttery, spicy-sweet sauce loaded with garlic.
35 minutes · Serves 4
Ingredients for Chili Garlic Crab
1 kg live mud crabs (alimango) or blue crabs (alimasag), about 2 to 3 pieces
2 tablespoons cooking oil
2 tablespoons butter
1 head garlic (about 10 cloves), minced
1 thumb-size piece ginger, cut into thin strips
1 medium onion, chopped
4 red bird's eye chilies (siling labuyo), chopped, or to taste
1/4 cup banana ketchup
2 tablespoons chili garlic sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1 cup water
1/2 teaspoon salt, or to taste
2 stalks spring onion, chopped
How to cook Chili Garlic Crab
1.Chill the crabs in the freezer for 15 minutes so they stop moving. Scrub the shells, lift off the top shell, remove the gills and the apron, and cut each crab in half or in quarters. Crack the claws lightly with the back of a knife so the sauce can get in.
2.Heat the oil and butter in a large wok over medium heat. Cook the garlic for 1 to 2 minutes until pale golden, then add the ginger, onion and chilies and cook until the onion softens.
3.Add the crabs and toss for 2 minutes until the shells start to turn orange.
4.Stir in the banana ketchup, chili garlic sauce, oyster sauce, sugar and water. Cover and simmer for 10 to 12 minutes, turning the pieces once, until the shells are bright orange all over and the meat is opaque.
5.Uncover and cook for 2 to 3 minutes more until the sauce thickens and clings to the crab. Season with salt.
6.Scatter with spring onion and serve hot with rice.
