Make Thai Chili Crab at Home
Thai chili crab is a delectable dish featuring crab coated in a rich red tomato-chili sauce, perfect for impressing guests.
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Instructions
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Set a wok or large frying pan over medium-high heat, then add 2 tablespoons oil and stir-fry shallots/onion, garlic, red chile, and galangal/ginger for 2 to 3 minutes, adding a splash of white wine if the pan becomes dry.
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Add chicken broth, chili sauce, ketchup or tomato sauce, soy sauce, and fish sauce; stir well and set aside.
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If deep-frying, heat 2 cups of oil in a wok or large frying pan over medium-high heat, then fry thawed and dry crab pieces with tongs until shells turn bright red, about 1 minute or less, draining them on paper towels.
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Add the cooked crab to the sauce, turning gently to coat.
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Whisk an egg with cornstarch dissolved in water, then add this mixture to the pan and stir continuously over low heat until the sauce thickens.
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Taste the sauce and adjust with fish sauce for more flavor, fresh lime juice if too salty, or additional tomato sauce if too spicy.
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Transfer the crab to a serving platter using tongs, pour the sauce over, and sprinkle with green onion.