Chili Crab
3 servings
30 minutes
Chili crab is a vibrant and rich dish that reflects the Mexican cuisine's love for spicy and deep flavors. The sweet chili sauce combined with tamarind paste gives the sauce both spiciness and sweet-sour tenderness, while fresh ginger, garlic, and onion create a rich aromatic base. This recipe is rooted in the tradition of seafood preparation that gains a unique character from local spices. Juicy pieces of crab soaked in thick sauce acquire a tender texture, and the addition of egg makes it silkier. Serving with cilantro adds freshness, highlighting the balance of flavors. Chili crab is perfect for festive gatherings, creating an unforgettable atmosphere of spicy exoticism.
1
Cut the crab into pieces, remove the insides, and thoroughly wash everything with a brush.
- Crabs: 800 g
2
Heat oil in a wok and sauté finely chopped onion, grated ginger, and garlic.
- Onion: 2 pieces
- Ginger root: 30 g
- Garlic: 3 cloves
- Vegetable oil: 2 tablespoons
3
Clean the pepper from seeds, chop it finely and add it to the wok, mix and fry for five minutes.
- Chili pepper: 1 piece
4
Blend everything until smooth consistency.
5
Add tomatoes, chili sauce, tamarind paste, sugar, about 100 ml of water, and mix well.
- Tomatoes in their own juice: 100 g
- Sweet chili sauce: 100 ml
- Tamarind paste: 1 teaspoon
- Sugar: 1 tablespoon
6
Place the crab so that all pieces are covered with sauce, simmer for 10 minutes on low heat with a lid.
- Crabs: 800 g
7
Beat the egg with a fork and pour it into the wok in a thin stream while stirring vigorously. Once the egg sets, turn off the heat.
- Chicken egg: 1 piece
8
Transfer the crab to a plate and sprinkle with cilantro.
- Coriander leaves: to taste