Chilli Crab (Soy-Free)

Ingredients

• 2 whole Live Crab
• 2 inches Ginger
• 6 cloves Garlic
• 6-8 pieces Red Chilies
• 4 tablespoons Tomato Paste
• 3 tablespoons Coconut Aminos
• 2 tablespoons Rice Vinegar
• 1 tablespoon Brown Sugar
• 1 large Egg
• 1 cup Chicken Broth
• 3 tablespoons Vegetable Oil
• 1 tablespoon Cornstarch

Instructions

1. 1Prepare the 2 whole live crabs by cleaning them thoroughly. Once clean, cut each crab into 8 serving pieces.
2. 2Heat the 3 tablespoons of vegetable oil in a large wok or 12-inch skillet over medium-high heat, which is approximately 375°F (190°C). Add the 2 inches of minced ginger, 6 cloves of minced garlic, and 6-8 pieces of chopped red chilies. Stir-fry for 1-2 minutes until the mixture is very fragrant.
3. 3Add the 4 tablespoons of tomato paste to the wok. Cook, stirring constantly, for 2-3 minutes until the tomato paste darkens slightly in color.
4. 4Pour in the 3 tablespoons of coconut aminos, 2 tablespoons of rice vinegar, and 1 tablespoon of brown sugar. Stir well to combine with the tomato paste mixture. Add the 1 cup of chicken broth and bring the sauce to a gentle simmer.
5. 5In a small bowl, whisk together the 1 large egg and 1 tablespoon of cornstarch until smooth. While stirring the simmering sauce continuously, slowly drizzle in the egg and cornstarch mixture. Continue stirring until the sauce thickens to a glossy consistency, which should take about 1-2 minutes.
6. 6Carefully add the prepared crab pieces to the thickened sauce in the wok. Stir gently to coat all the crab pieces. Cover the wok and cook for 8-10 minutes, or until the crab meat is opaque and cooked through. The internal temperature of the crab should reach 145°F (63°C).
7. 7Serve the Chilli Crab immediately while hot.

Substitutions

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