Malaysian Chilli Crab from Ho Jiak

Ingredients 

• 1 mud crab 
• Vegetable oil, for deep-frying 
• 6 tablespoons potato starch 
• 1 egg white 
• Coriander (cilantro) leaves, to garnish 
• Mantou (milk buns) or other bread, to serve 

Chilli Sauce 

• 10 long red chillies 
• 8 × 5 cm (2 in) pieces fresh ginger, peeled 
• 6 garlic cloves, peeled 
• 1 large red onion, roughly chopped 
• 5 tablespoons vegetable oil 
• 2 teaspoons toasted belacan (see page 228) 
• 4 tablespoons tomato sauce (ketchup) 
• 200 ml (7 fl oz) water 
• 125 ml (4 fl oz/½ cup) sweet chilli sauce 
• 1 tablespoon chicken stock (bouillon) powder 
• 3 tablespoons sugar 
• 1 tablespoon light soy sauce 
• 1 tablespoon MSG 

Method 

• Place the crab in ice water to sedate it. 
• To make the sauce, blitz the chillies, ginger, garlic, and onion in a food processor to form a paste. 
• Heat the 5 tablespoons of oil in a wok over low heat. Sauté the paste until fragrant, then stir in the remaining sauce ingredients. Leave on very low heat to simmer gently. 
• In a large, heavy-based saucepan, heat enough oil for deep-frying to 180°C (360°F). Test by dipping the end of a wooden spoon or chopstick — it should sizzle immediately. 
• Once the crab is sedated, cut off the claws and gently crack the shells. Cut the body into four pieces. 
• Coat the crab pieces in potato starch and deep-fry until cooked — about 3 minutes for the claws and 2 minutes for the body. 
• Remove the cooked crab with a slotted spoon and add to the wok with the chilli sauce. Stir well and bring the sauce to a boil. 
• Once boiling, thicken the sauce with an extra teaspoon of starch if necessary. Season with salt and sugar to taste, then gently stir through the egg white. 
• Transfer to a large platter, garnish with coriander, and serve with mantou or other bread. 

Ho Jiak 

Level 1, 1 Rainbow Alley, Melbourne