Entree: Malaysia – Malaysian Chinese – 辣椒螃蟹 ➤ Làjiāo Pángxiè (Crab cooked in a thick sweet-spicy tomato and chili gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 2 live mud crabs, approx. 1.5 lb (680 g) each, cleaned and halved
- 3 tbsp (45 ml) vegetable oil
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) minced fresh ginger
- 3 small red chilies, sliced (adjust to heat preference)
- 3 tbsp (45 ml) sambal oelek or chili paste
- 1/2 cup (120 ml) ketchup
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) chicken stock
- 1 tbsp (15 ml) tamarind paste dissolved in 2 tbsp (30 ml) warm water
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 2 tbsp (30 g) brown sugar
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (0.5 g) white pepper
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water
- 2 large eggs, lightly beaten
- 2 tbsp (30 g) unsalted butter
- 2 green onions, sliced (approx. 20 g)
- 2 tbsp (8 g) chopped cilantro for garnish

Instructions

1. Prepare the crabs: rinse crabs, remove top shell and gills, halve each crab and crack the claws slightly so sauce can penetrate. Pat dry.
2. Heat the oil in a large wok or deep skillet over medium-high heat. Add shallots, garlic, ginger, and sliced chilies; stir-fry until fragrant and softened, about 1–2 minutes.
3. Add sambal oelek, ketchup, and tomato paste; cook 1–2 minutes, stirring to combine and to remove raw tomato taste.
4. Pour in chicken stock, tamarind mixture, soy sauce, oyster sauce, and brown sugar. Bring to a simmer and taste for seasoning; adjust salt or sugar as needed.
5. Add the crab halves to the sauce, shell-side down. Cover and simmer for 8–10 minutes until crab meat is cooked through and shells turn bright.
6. Remove crab pieces briefly to a platter. Stir the cornstarch slurry into the sauce and simmer until slightly thickened, about 1 minute.
7. With the sauce at a gentle simmer, slowly drizzle in the beaten eggs while stirring to form silky egg ribbons. Stir in the butter until glossy.
8. Return the crab to the wok to coat in the sauce, toss gently to combine and heat through for 1–2 minutes.
9. Transfer to a serving platter, sprinkle sliced green onions and chopped cilantro over the top, and serve immediately with steamed rice or mantou.