Samson Chan's Chili Crab
1 whole Sri Lankan crab, gills, legs and claws removed and cleaned, legs cut in half and claws cracked
Canola or grapeseed oil
2 tablespoons minced garlic
2 tablespoons minced shallot
2 tablespoons minced ginger
1/2 cup sweet chili sauce
2 tablespoons pineapple puree
1 tablespoon tomato ketchup
1 tablespoon fresh red chili sauce, to taste
1 tablespoon oyster sauce
2 tablespoons sambal
1 cup chicken stock
1 tablespoon cornstarch mixed with 2 tablespoons water to form a slurry
2 eggs, beaten
Scallion, green part sliced for garnish
Cilantro, leaves chopped for garnish
Red chili, sliced for garnish
1. Place bamboo steamer in wok and add enough water to come halfway up the height of the bottom of steamer. Bring water to a boil then reduce so it maintains a gentle simmer. Place crab in steamer, cover and cook for 10 minutes. (Alternatively, use a metal steamer basket set inside a large pot with 3 to 4 inches of water. )
2. In a wok over high heat, add enough oil to coat bottom, then add garlic, shallot and ginger. Cook about 30 seconds until aromatic. Add the sweet chili sauce, pineapple puree, tomato ketchup, red chili sauce, oyster sauce and sambal. Stir and add chicken stock. Reduce heat to medium and cook another minute.
3. Add steamed crab to wok, cover and cook two to three minutes. Taste and adjust seasoning. Add cornstarch slurry and cook a minute. Then add egg and stir to combine with sauce.
5. Transfer crab to a platter lined with banana leaf. Arrange on plate to look like whole crab and pour sauce over top. Garnish with scallion, cilantro and red chili.