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I usually make this dish in my Wok but it's being repaired.
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Fine mince onions and garlic to the size pictured below.
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It's an important step for cook times.
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Break up dried chilli peppers into smaller pieces.
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Add everything in the Garlic Chili Sauce section into a pan.
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Simmer for 6-7 minutes stirring regularly.
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Fully dethaw, water clean, remove rubber bands, rinse, dry and slightly crack open your claws with a knife or kitchen mallet.
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This step will help your guests out tremendously!
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Be careful though if using a large blade-the mallet is best.
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Cover claws with a towel before hitting them with your mallet.
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Otherwise, you'll take a shell to the eye OR, have crab meat stuck to your walls and ceiling.
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Ya, that's always pleasant.
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Place claws into your Garlic Chili Sauce.
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Coat well, cover and simmer for 5-6 minutes until they're fully heated.
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Remember, these claws should already be pre-steamed/cooked so they won't take long to heat.
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You're simply heating these claws and forcing your sauce to penetrate those thick chucks of claw crab meat.
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Pull claws from garlic sauce, shake and plate up as shown.
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Add 1 additional cup seafood stock to your sauce and fire it up again.
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Bring to a simmer and add 1.5 tablespoons Corn Starch and and less than 1 tablespoon water.
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Mix well and add to simmer.
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Stir quickly and briskly to your simmer.
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It most likely won't occur but, look for any corn starch clumps and discard.
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Your sauce will thicken up as it simmers.
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If not, leave it be or add another teaspoon corn starch and water.
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You'll know when your sauce is ready.
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You'll be able to draw a line thru your sauce and see the base of the pan for 5 seconds or so.
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See photo below for an example.
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This is when I add a couple dashes of granulated garlic and stir for that garlic stepping finale.
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With a slotted spoon, scoop out the hot/heavy solids and lay gently over your claws leaving chunks on your shells.
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Then, pour the viscous remainders between the claws.
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Your guests will use their bread to sop up the garlic chili sauce leftovers.
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I've watched as guests will actually use their discarded shells to scoop up the sauce and eat it that way.
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Now there's a compliment!
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Garnish with fine chopped chives cut at an angle and fresh Cilantro with stems.
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Serve with warmed crusted - yet absorbant - bread chunks to sop up your sauce.
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Chop your bread into 1-2 bite sized pieces [not pictured] and tons of wet napkins and towels!
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I put newspaper down on the table as well and usually serve these outside.
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I have white carpets.
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;0) Enjoy!
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Chef?
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Prepare yourself to be adored.
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;0)
