Recipe - Chili Corn Sauce

2 lg Live Dungeness crabs; each
about 1 One fourth 1 One half pounds
10 Fresh red chiles; stemmed,
seeded and chopped or 6
dried Asian chiles, (3
inches long), stemmed,
seeded, chopped and soaked
in warm water to cover for
10 minutes, drained (up to
12)
2 tablespoon Minced garlic; or to taste
2 tablespoon Minced shallots
1 tablespoon Finely grated gingerroot
2 tablespoon Vegetable oil; plus
additional

SAUCE
One half cup Ketchup
1 One half cup Water
1 tablespoon Asian fish sauce; such as
Nam Pla
1/3 cup Thai sweet chile sauce
2 tablespoon Fresh lime juice
1 tablespoon Cornstarch combined with 2
tablespoons water
2 lg Eggs; lightly beaten
3 tablespoon Sliced scallion for garnish
sl White bread as an
accompaniment; if desired

In a casserole or large pot of boiling salted water, add the crabs and cook
them for about 1 minute, or until no longer moving. Drain and set aside
until cool enough to handle.

To clean the crabs pull off top shells; pull and twist off each apron;
remove gills. With sharp knife cut crabs into quarters, rinse and drain.

In mortar and pestle or small food processor pound or process chiles,
garlic, shallots and ginger with a little oil if necessary.

Combine all sauce ingredients.

Heat a wok over moderately high heat. Add 2 tablespoons oil and heat until
hot. Add chili and garlic paste and stirfry 1 minute. Add crabs and
stirfry 2 to 3 minutes or until shells turn red. Add sauce ingredients,
bring to boil and simmer, covered, 5 to 7 minutes. Transfer crabs to
serving dish.

Bring sauce in wok to a boil. Stir cornstarch mixture and add to wok.
Simmer until thickened. Gradually add eggs in a stream, whisking, and cook
for 1 minute. Pour sauce over crabs and garnish with scallion.

Yield: 4 to 6 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 04, 1998