Spicy Crab Dry Pot

香辣蟹

Spicy Crab Dry Pot — SichuanChongqing home cooking.

Ingredients

• blue swimming crab or Dungeness crab, cleaned and cut into 6–8 pieces (legs cracked)
• Sichuan doubanjiang (fermented broad-bean chili paste)
• Sichuan peppercorns, toasted and coarsely ground
• dried red chilies, stemmed and broken
• light soy sauce
• Shaoxing wine

Instructions

1. Bring a pot of salted water (1 L) to boil. Add crab pieces and par-boil 2 minutes. Drain, rinse under cold water, and pat *very* dry.
2. Heat 40 ml (2½ tbsp) neutral oil in a wok over medium heat. Add Sichuan peppercorns and dried chilies. Toast 45 seconds until fragrant and chilies darken slightly. (Chilies deepen to brick-red; peppercorns puff slightly and release citrusy aroma)
3. Push aromatics to the side. Add doubanjiang to center and stir-fry 1 minute until oil turns red and paste thickens slightly. (Red oil separates around edges of paste; surface looks glossy and cohesive)
4. Return crab to wok. Add light soy sauce and Shaoxing wine. Toss over medium-high heat for 2 minutes, pressing gently to coat all surfaces.
5. Reduce heat to medium-low. Cover and steam-braise 3 minutes. Uncover, increase heat to high, and stir-fry 1 more minute until sauce is nearly absorbed and crab glistens. (Crab pieces glisten with a lacquered sheen; minimal sauce clings to crevices)