How do I cook the stinking rose King Crab??

My father went to that restaurant in San Francisco and now he bought like five king crabs and want to do then.. and no, I can麓t go to the US and buy their recipe book, I麓m from Brazil..


thanks a lot!|||do it the chinese style..man best crab dish in history!!!!!








look it up in the web...|||If you enjoy shellfish, you're going to love this Thai recipe for crab made with a rich-tasting red tomato-chili sauce. The flavorful sauce marries well with the tender crab meat. Either frozen or fresh crab (in the shell) can be used - King Crab or Snow Crab are both delicious; however, King Crab will give you the most meat, and is easier to eat. This dish is so good, it will leave you craving more - even after you've eaten your fill! Makes a superb party dish!





INGREDIENTS:


* 2 lbs/1 kg Snow Crab or King Crab, (or enough for your group or party) - fresh or frozen (if frozen, allow to thaw)


* If Frying the Crab: 1 1/2 to 2 cups canola or other good-quality oil for frying at high temperatures


* If Steaming the Crab: You will need a steamer / If Baking the Crab: You will need tin foil


* 4 cloves garlic, minced


* 1 fresh red chilli, minced


* 1 thumb-size piece galangal (or ginger), sliced into matchstick-like pieces


* 2 tsp. to 2 Tbsp. Thai chilli sauce, depending on how spicy you want it


* 1/4 cup ketchup or tomato sauce


* 1 Tbsp. soy sauce (or tamari)


* 3 Tbsp. fish sauce


* 1 1/2 cups chicken broth


* 1 Tbsp. arrowroot powder or cornstarch powder, dissolved in 4 Tbsp. water


* 1 egg


* 3 spring/green onions, sliced (for garnish)


* 2 shallots, minced, OR 1/2 cooking onion, chopped


* 3-4 Tbsp. white cooking wine





PREPARATION:


If you plan to fry the crab: you will need a wok or very large frying pan for this recipe. If you prefer to steam or bake the crab (this will save you calories and fat): you will need either a steamer or tin foil.





1. To fry the crab: Place 2 cups oil in wok over medium-high heat. 1. Oil is ready for frying when bubbles begin to rise from the bottom of the pan.


2. Test the oil by dipping one end of a crab leg into the pan. The oil should sizzle and easily bubble around the crab (if nothing happens, the oil is still not hot enough).


3. Using tongs, fry the crab until the shells turn bright red (1 minute or less). Fry the crab in batches of 4-5 legs, turning them over in the oil with tongs. Be careful to stand back in case the oil splatters.


4. Place fried crab on tea towels on the counter next to the stove, or on paper towels. When all the crab is fried, pour used oil into a measuring cup or other heat-resistant glass container (a tin can works well too). Allow oil to cool before discarding. Return the wok to the stove and use it to make the sauce.





To steam the crab: Place crab in a steamer (you may have to break it into smaller pieces) and steam for 7 to 9 minutes. Be careful not to over-steam, or the crab will turn rubbery and no longer tender. While crab is steaming, make the sauce (below).





To Bake the Crab: Simply wrap in tin foil and bake at 350 degrees for 7 to 9 minutes. Do not over-bake, or crab will turn rubbery. While crab is cooking, make the sauce (below).





5. To make the sauce: Add 2 Tbsp. fresh oil to the wok, plus the shallots or onion, garlic, red chilli, and galangal or ginger. Fry 2 minutes over medium to high heat, adding white wine to the pan when it becomes dry.


6. Add chicken broth, chilli sauce, ketchup (or tomato sauce), soy sauce, and fish sauce. Stir well over medium-high.


7. Now add the cooked crab. Using 2 large wooden spoons, spatulas, or "shovels", gently turn the crab in the sauce as you cook (about 2 more minutes).


8. Break the egg into a cup and combine it with the arrowroot or cornstarch powder dissolved in water. Stir with a fork, making sure yolk is broken.


9. Add the egg mixture to the wok. Stir well to combine (the egg mixture will thicken the sauce). Turn down the heat to low, but continue to stir and mix the chilli crab.


10. Do a taste test for salt and spice, adding more fish sauce if not salty enough (if too salty for your taste, add a squeeze of fresh lime juice). If too spicy for your taste, add a little more tomato sauce (or tomato juice).


11. To serve: use tongs to lift the crab out of the wok and onto a serving platter or large serving bowl. Pour the sauce over the crab, and sprinkle with green onion. Serve with plenty of Thai jasmine-scented rice and serviettes (you must use your hands to eat this dish, and it can get messy).





More Serving Tips: Provide a nut-cracker if you have one, as the shells can sometimes be difficult to crack. Also, satay sticks are very useful for pushing the crab meat out of the shell. Serve this dish with a cold lager, or chilled glass of white or rose wine. Enjoy!! :)