Dungeness Crab and Chile Sauce
Chef Emily Lim of Dabao Singapore | San Francisco
Yield: 2 servings
Adapted by StarChefs | december 2022
INGREDIENTS:
Crab:
2 whole Dungeness crabs
Chile Sauce:
Yield: 1.5 quarts
½ cup neutral oil
750 grams chicken stock
10 grams belacan
150 grams rempah
180 grams doubanjiang
100 grams ketchup
380 grams sweet Thai chile sauce
To Assemble and Serve:
3 eggs, beaten
METHOD:
For the Crab:
Heat combination oven to 350°F on steam. Place crabs on sheet tray and steam 7 minutes. Let cool and reserve.
For the Chile Sauce:
In a saucepan over medium-high flame, heat oil. Add belacan and fry until caramelized. Add rempah and stir additional 2 to 3 minutes. Add all remaining ingredients, reduce heat and let simmer 5 minutes, stirring occasionally.
To Assemble and Serve:
Separate Crab head from body, reserving all juices. Remove gills and innards. With one end of a cleaver, gently crack shells off the Crab legs and claws. In a saucepan over medium high flame, heat reserved crab juices 1 minute. Remove pan from heat and drizzle in eggs; gently whisk to combine. Let pan sit off heat until eggs cook through. On a serving plate, place 1 portion Crab in the center of the plate. Generously spoon Chile Sauce over Crab and serve.
