Why I Love This Recipe
Martin Yan was at a grand opening of a new grocery store here and I actually got to see him cook this. He cracks jokes the whole time he is cooking and waits for the laughter and looks hurt if you don't laugh! This recipe is spicy and delicious.
Adapted From Martin Yan’s Asia 1997.
Ingredients You'll Need
3/4 Cup Chicken Broth
1/2 Cup Catsup
2 Tablespoons Soy Sauce
1 Tablespoon Chili Garlic Sauce
1 Tablespoon Rice Vinegar
1 Tablespoon Sugar
1 Live Dungeness Crab OR About 3/4 To 1 Pound Shrimp
2 Tablespoons Cooking Oil
2 Tablespoons Minced Garlic
1 Tablespoon Minced Ginger
1 Red Jalapeno Chili, Seeded And Minced
1 Green Onion, Sliced
1 Egg, Lightly Beaten
Sliced Green Onion
Mix sauce ingredients in a small bowl and set aside.
If using crab:
In a pot of boiling water, parboil crab for 2 minutes. Drain, rinse with cold water, and drain again. Pull off the top shell in one piece and reserve for garnish. Remove and discard the gills and spongy parts under the shell. Twist off the claws and legs; crack them with a cleaver or mallet. Cut the body into 4 pieces.
If using shrimp:
Cut down the back and remove any vein.
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic, ginger, chili, and one sliced green onion; cook, stirring, for 1 minute. Add crab and stir-fry for 2 minutes. If using shrimp, stir-fry for only 1 minute more.
Add sauce and reduce heat to low; cover and simmer, stirring once or twice, until crab is cooked, 6 to 7 minutes. Cook only 1 to 2 minutes for shrimp.
Stir in egg and cook just until it begins to set, about 1 minute.
Arrange crab and top shell on a serving plate. Pour sauce over all and garnish with green onion.