Entree: Christmas Island – Central Culinary Region – Chili Crab (Stir-fried whole crab in a tangy sweet-spicy tomato and chili sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 live mud crabs, cleaned and halved, approx. 1.25 lb (570 g) each
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 4 cloves garlic, minced (about 12 g)
- 2 shallots, thinly sliced (about 60 g)
- 1 tbsp (6 g) fresh ginger, minced
- 3 red chilies, seeded and chopped (about 30 g) or 2 tbsp (30 g) sambal oelek
- 1/2 cup (120 ml) tomato ketchup
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) chicken stock or water
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) lime juice (from about 1 lime)
- 2 large eggs, beaten, approx. 3.5 oz (100 g) total
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water
- 2 scallions, sliced (about 15 g) for garnish
- 2 tbsp (8 g) chopped cilantro for garnish
- 3 cups (600 g) cooked jasmine rice, to serve
- Salt to taste

Instructions

1. Prepare the crabs by rinsing, removing the gills, cracking the claws slightly and cutting each crab into halves or quarters so sauce can penetrate. Pat dry.
2. Heat oil and butter in a large wok or deep skillet over medium-high heat. Add garlic, shallots, and ginger and stir-fry until fragrant and softened, about 1–2 minutes.
3. Add chopped chilies or sambal and stir for 30 seconds, then add tomato ketchup and tomato paste; cook 1 minute to deepen the flavors.
4. Pour in chicken stock, fish sauce, and sugar. Stir to combine and bring the sauce to a gentle simmer.
5. Add the crab pieces to the pan, turning to coat in the sauce. Cover and simmer 8–10 minutes, turning once, until crab is cooked through and shells turn bright red.
6. Remove the lid, stir in lime juice, and if needed, add salt to taste. Stir the cornstarch slurry and pour into the sauce to thicken; simmer 1–2 minutes.
7. Lower heat and slowly stream in the beaten eggs while stirring gently to create silky egg ribbons through the sauce.
8. Garnish with sliced scallions and cilantro. Serve immediately with steamed jasmine rice.