Entree: Christmas Island – Chilli Crab (Whole crab in a sweet-spicy tomato and chili sauce finished with silky egg ribbons)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 2 live mud crabs, cleaned and halved, approx. 1.5 lb (700 g) each
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 3 tbsp (45 g) red chili paste or sambal oelek
- 1/2 cup (120 ml) tomato ketchup
- 2 tbsp (30 ml) sweet chili sauce
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 g) palm sugar or light brown sugar
- 1 cup (240 ml) chicken stock
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water
- 2 large eggs, beaten
- 2 stalks green onions, sliced for garnish
- Lime wedges for serving

Instructions

1. Rinse and prepare crabs: crack claws and halve bodies so sauce can penetrate; reserve shells for presentation if desired.
2. Heat oil and butter in a large wok or deep skillet over medium heat; add shallots, garlic, and ginger and sauté until fragrant and soft, about 2–3 minutes.
3. Stir in chili paste and cook 1 minute, then add ketchup, sweet chili sauce, soy sauce, rice vinegar, and palm sugar; stir to combine.
4. Pour in chicken stock and bring sauce to a simmer; taste and adjust seasoning with a little extra sugar or vinegar if needed.
5. Add the crab pieces to the simmering sauce, turn to coat, cover, and cook until crab meat is opaque and cooked through, about 8–10 minutes depending on crab size.
6. Remove lid, stir in cornstarch slurry and simmer 1–2 minutes until sauce begins to thicken.
7. Slowly drizzle the beaten eggs into the sauce while stirring gently to create silky ribbons; finish by stirring in butter for gloss.
8. Transfer crab to a serving platter, spoon sauce over, garnish with green onions, and serve immediately with lime wedges and steamed rice or fried buns.