Singaporean Chile Crab

Dungeness Crab and Chile Sauce

Chef Emily Lim of Dabao Singapore | San Francisco
Yield: 2 servings


Adapted by StarChefs | december 2022

INGREDIENTS:

Crab:
2 whole Dungeness crabs

Chile Sauce:
Yield: 1.5 quarts
½ cup neutral oil
750 grams chicken stock
10 grams belacan
150 grams rempah 
180 grams doubanjiang
100 grams ketchup
380 grams sweet Thai chile sauce

To Assemble and Serve:
3 eggs, beaten

METHOD:

For the Crab:
Heat combination oven to 350°F on steam. Place crabs on sheet tray and steam 7 minutes. Let cool and reserve.

 For the Chile Sauce:
In a saucepan over medium-high flame, heat oil. Add belacan and fry until caramelized. Add rempah and stir additional 2 to 3 minutes. Add all remaining ingredients, reduce heat and let simmer 5 minutes, stirring occasionally. 

To Assemble and Serve:
Separate Crab head from body, reserving all juices. Remove gills and innards. With one end of a cleaver, gently crack shells off the Crab legs and claws. In a saucepan over medium high flame, heat reserved crab juices 1 minute. Remove pan from heat and drizzle in eggs; gently whisk to combine. Let pan sit off heat until eggs cook through. On a serving plate, place 1 portion Crab in the center of the plate. Generously spoon Chile Sauce over Crab and serve.


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