Chile Crab

Name: Chile Crab
Yield: makes 4 servings
Ingredients: 8 or more live blue or rock crabs or 2 Dungeness crabs; One 2-inch piece fresh ginger, peeled; 3 garlic cloves, peeled and lightly crushed; 2 shallots, roughly chopped; 4 fresh or dried small red or green chiles, stemmed and seeded; 3 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons tomato paste; 2 tablespoons fresh lime juice; 2 tablespoons nam pla; 2 teaspoons soy sauce; 1 tablespoon sugar

December 14, 2011

One of the most popular snacks sold at the famous open-air food bazaars of Singapore is a huge platter of fresh crabs stir-fried in a sweet, spicy sauce. You eat this crab dish, like many others, with your fingers; it’s worth the mess. (If that doesn’t appeal to you, try this dish with precooked crabmeat.) Remember, crabs must be alive and kicking (or cooked) when you buy them. Information on Thai fish sauce (nam pla) is on page 500.

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