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dungeness crabs, cleaned and quartered (substitute legs if whole crab is not available)
garlic, finely chopped
soy beans, salted and mashed into paste
ginger, fresh, sliced thin and julienned (approximately 2 inch piece)
garlic chili sauce
tapioca powder (mixed with 6 tablespoons water)
Heat oil in wok and fry ginger until fragrant.
Mix together soy sauce, sugar, chili sauce and ketchup and set aside.
Add garlic and fry until crisp but not burt.
Add soy beans and stir for about 2 minutes.
Pour in seasoning ingredients and stir fry for about 2 minutes.
Add crab and stir well. Add 1/4 cup water and cook covered for about 2 minutes.
Uncover, add remaining water and cook for additional 5 minutes.
When crabs are done (nice and red) add flour paste and eggs. Stir until sauce thickens, garnish with cilantro and green onions and serve with pleanty of warm bread for dipping.
TIP: Corn starch and water can be used as thickening agent if tapioca flour is not readily available.
Last Updated: Thu, Aug 9, 2012