Chilli Crab

Ingredients

Crabs

2-3 lbs, cleaned and cut into pieces

Vegetable oil

3 tablespoons

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Red chili peppers

2-3, sliced (adjust for spice preference)

Tomato paste

1/4 cup

Ketchup

1/2 cup

Soy sauce

2 tablespoons

Sugar

1 tablespoon

Chicken broth

1 cup

Cornstarch

2 tablespoons, mixed with 2 tablespoons of water to form a slurry

Salt

to taste

Cilantro

1/4 cup, chopped for garnish

Green onions

2, chopped for garnish

Instructions

1. Heat the vegetable oil in a large wok or pan over medium heat.
2. Add the minced garlic, grated ginger, and sliced red chili peppers. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Incorporate the tomato paste, ketchup, soy sauce, sugar, and chicken broth into the pan. Stir well to combine, allowing the flavors to meld.
4. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally to prevent sticking.
5. Add the crab pieces to the sauce, tossing them to coat thoroughly. Cover the wok or pan and cook for 10-15 minutes, or until the crabs are cooked through and bright orange.
6. Remove the lid and stir in the cornstarch slurry. Cook for an additional 2-3 minutes until the sauce thickens to your desired consistency.
7. Season with salt to taste, adjusting for your preference.
8. Garnish with chopped green onions and cilantro just before serving.
9. Serve hot with steamed rice or crusty bread to soak up the delicious sauce.