Entree: British Indian Ocean Territory – Central Culinary Region – Chili Crab (Whole crab stir-fried in a thick sweet-spicy tomato and chili sauce finished with egg)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 2 whole mud crabs, cleaned and halved, approx. 1.5 lb (680 g) each
- 3 tbsp (45 ml) vegetable oil
- 6 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, minced
- 4 fresh red chilies, seeded and chopped, approx. 40 g
- 1 small onion, finely chopped
- 6 oz (170 g) tomato paste
- 1/2 cup (120 ml) ketchup
- 1 cup (240 ml) seafood stock or chicken stock
- 1/4 cup (60 ml) coconut milk
- 2 tbsp (30 ml) tamarind paste
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 g) palm sugar or brown sugar
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) lime juice
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water
- 2 large eggs, lightly beaten
- 2 tbsp (8 g) chopped cilantro for garnish
- Lime wedges for serving
- Optional: 10 curry leaves

Instructions

1. Rinse the crabs, split each in half, crack claws slightly and set aside to drain.
2. Heat the oil in a large wok or deep skillet over medium-high heat. Add garlic, ginger, onion, chilies, and curry leaves if using; sauté until fragrant and the onion softens, about 2–3 minutes.
3. Stir in the tomato paste and ketchup and cook 2 minutes to develop flavor.
4. Add the stock, coconut milk, tamarind paste, fish sauce, palm sugar, and soy sauce. Bring to a gentle simmer and adjust seasoning with lime juice.
5. Add the crab pieces to the sauce, spooning sauce over them to coat. Cover and simmer for 10–12 minutes until the crab is cooked through, turning pieces once.
6. Remove crab pieces to a serving platter and keep warm. Increase heat and add the cornstarch slurry to the sauce, stirring until it thickens to a glossy consistency.
7. Reduce heat to low, slowly drizzle in the beaten eggs while stirring gently to form ribbons; then return crab to the pan and toss to coat in the sauce.
8. Garnish with chopped cilantro and serve immediately with lime wedges and steamed rice or crusty bread.