Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, mike's sweet chili garlic crab claws. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Great recipe for Mike's Sweet Chili Garlic Crab Claws. I typically triple - like today - or even sometimes quadruple this recipe to serve for six or more guests and it's still pretty easy to make. Packed with bold Asian flavors that perfectly complement the crab.
Mike's Sweet Chili Garlic Crab Claws is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Mike's Sweet Chili Garlic Crab Claws is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook mike's sweet chili garlic crab claws using 25 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Sweet Chili Garlic Crab Claws:
- Prepare Seafood
- Get 2 lb King Crab Claws [precooked-dethawed-about 10 fat assed claws]
- Make ready Garlic Chili Sauce
- Get 2/3 cup Fine Minced Garlic
- Take 2/3 cup Fine Minced White Onions
- Take 2 tbsp Butter
- Prepare 7 medium Dried Chilies [with or without seeds]
- Get 1/2 cup Sriracha Chili Garlic Sauce [see photo]
- Get 1/2 cup Sweet Chilli Sauce
- Make ready 1 dash Olive Oil
- Prepare 1/4 cup Ketchup
- Make ready 2 tbsp Tomato Paste
- Take 1/2 tsp Fresh Ginger
- Take 1 cup Seafood Stock [plus 1 cup + reserve]
- Get 1/4 cup Quality White Wine
- Get 1 tbsp Oyster Sauce
- Make ready 1 tsp Fresh Cracked Black Pepper
- Get 1 tbsp Dark Or Light Soy Sauce
- Take 1 tbsp Brown Sugar
- Make ready 1 tsp Red Dried Chili Flakes
- Get Sopping Breads
- Prepare 1 loaf Crispy Absorbant Bread
- Get Garnishments
- Prepare Fresh Cilantro
- Take Fresh Chives
Crab claws look particularly impressive as a starter, and once released, the delicate flesh works particularly well with the Asian flavours used in Andy Waters' recipe. Chilli, garlic, ginger, fish sauce and coriander add plenty of punch, and this recipe is quick and easy to throw together. Sweet and Sour Crab Claws - crab claws, ketchup, chili sauce, egg, ginger, garlic, cilantro. Find the complete instructions on hungry forever.
Instructions to make Mike's Sweet Chili Garlic Crab Claws:
- I usually make this dish in my Wok but it's being repaired.
- Fine mince onions and garlic to the size pictured below. It's an important step for cook times. Break up dried chilli peppers into smaller pieces. Add everything in the Garlic Chili Sauce section into a pan. Simmer for 6-7 minutes stirring regularly.
- Fully dethaw, water clean, remove rubber bands, rinse, dry and slightly crack open your claws with a knife or kitchen mallet. This step will help your guests out tremendously! Be careful though if using a large blade-the mallet is best. Cover claws with a towel before hitting them with your mallet. Otherwise, you'll take a shell to the eye OR, have crab meat stuck to your walls and ceiling. Ya, that's always pleasant.
- Place claws into your Garlic Chili Sauce. Coat well, cover and simmer for 5-6 minutes until they're fully heated. Remember, these claws should already be pre-steamed/cooked so they won't take long to heat. You're simply heating these claws and forcing your sauce to penetrate those thick chucks of claw crab meat.
- Pull claws from garlic sauce, shake and plate up as shown. ° Add 1 additional cup seafood stock to your sauce and fire it up again. Bring to a simmer and add 1.5 tablespoons Corn Starch and and less than 1 tablespoon water. Mix well and add to simmer. Stir quickly and briskly to your simmer. It most likely won't occur but, look for any corn starch clumps and discard. Your sauce will thicken up as it simmers. If not, leave it be or add another teaspoon corn starch and water.
- You'll know when your sauce is ready. You'll be able to draw a line thru your sauce and see the base of the pan for 5 seconds or so. See photo below for an example. This is when I add a couple dashes of granulated garlic and stir for that garlic stepping finale.
- With a slotted spoon, scoop out the hot/heavy solids and lay gently over your claws leaving chunks on your shells. Then, pour the viscous remainders between the claws. Your guests will use their bread to sop up the garlic chili sauce leftovers. I've watched as guests will actually use their discarded shells to scoop up the sauce and eat it that way. Now there's a compliment!
- Garnish with fine chopped chives cut at an angle and fresh Cilantro with stems. Serve with warmed crusted - yet absorbant - bread chunks to sop up your sauce. Chop your bread into 1-2 bite sized pieces [not pictured] and tons of wet napkins and towels! I put newspaper down on the table as well and usually serve these outside. I have white carpets. ;0) Enjoy!
- Chef? Prepare yourself to be adored. ;0)
Chili Crab is a seafood dish that I enjoy with lots of rice. This dish is composed of crab (Mud Crab is originally used) cooked in sweet and spicy sauce. I had my first taste of this dish in the original dampa in Paranaque (a city in the Philippines). Heat skillet and the oil, stir in garlic and shallots. My students decided to work with shrimp and crab like their fellow students yesterday.
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