Gluten-Free Chili Crab (with Konjac Noodles)

Ingredients

• 2 large Live crabs
• 400 g Konjac noodles
• 6 cloves Garlic
• 30 g Ginger
• 4 medium Red chilies
• 3 tbsp Tomato paste
• 2 tbsp Rice vinegar
• 2 tbsp Gluten-free soy sauce
• 1 large Egg
• 1 tbsp Cornstarch

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the 2 large live crabs by cleaning them thoroughly. This involves removing the apron, gills, and mouthparts. Once cleaned, crack the crabs into manageable pieces, about 4-6 pieces per crab.
2. 2Finely mince the 6 cloves of garlic, 30 g of ginger, and 4 medium red chilies. Heat 2 tablespoons of cooking oil (not listed, use a neutral oil like vegetable or canola) in a large wok or heavy-bottomed pot over medium-high heat, about 190°C. Add the minced garlic, ginger, and chilies and stir-fry for 1-2 minutes until fragrant, being careful not to burn them.
3. 3Stir in the 3 tablespoons of tomato paste and cook for 1 minute until it darkens slightly. Pour in the 2 tablespoons of rice vinegar and 2 tablespoons of gluten-free soy sauce. Add 1 cup of water (not listed, assume tap water is acceptable) and bring the mixture to a simmer.
4. 4In a small bowl, mix the 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Pour this slurry into the simmering sauce while stirring constantly. Continue to stir until the sauce thickens, which should take about 1-2 minutes. The sauce should coat the back of a spoon.
5. 5Place the prepared crab pieces in a steamer basket over boiling water. Cover and steam for 10-12 minutes, or until the crab shells turn bright red and the meat is opaque and firm. The internal temperature should reach 74°C.
6. 6Add the steamed crab pieces and the 400 g of konjac noodles to the thickened chili sauce. Gently toss to coat everything evenly. Simmer for 2-3 minutes, allowing the noodles to heat through and the crab to absorb some of the sauce.
7. 7In a small bowl, lightly whisk the 1 large egg. Slowly drizzle the whisked egg into the simmering chili crab mixture while stirring gently. Cook for another 30 seconds to 1 minute, allowing the egg to cook and create ribbons in the sauce, adding richness.

Substitutions

Related Guides