SPICY BRAISED CRAB HOT POT (ASIAN-STYLE)

SPICY BRAISED CRAB HOT POT (ASIAN-STYLE)

Servings

3–4 people

Time

Prep time: 25 minutes
Cooking time: 45–60 minutes

INGREDIENTS

Main ingredients

• 1 large whole mud crab (1.2–1.5 kg), cleaned and chopped

• 300 g pork ribs or pork belly, cut into bite-sized pieces

• 200 g shrimp (optional), peeled, tail on

Vegetables

• 2 corn cobs, cut into chunks

• 2 potatoes or taro roots, cut into large cubes

• 1 carrot, cut into chunks

• 1 onion, cut into wedges

Broth & seasoning

• 2 tbsp annatto oil (for color)

• 3 tbsp chili paste (adjust to taste)

• 2 tbsp chili sauce

• 1 tbsp chili powder (Korean or regular)

• 2 tbsp fish sauce

• 1 tbsp brown sugar

• 1 tsp salt

• 1 tsp black pepper

• 1.5 liters pork or chicken stock (or water)

Aromatics

• 1 whole garlic bulb, minced

• 2 shallots, minced

• 1 small piece ginger, lightly crushed

INSTRUCTIONS

Step 1: Prepare the crab

• Clean the crab thoroughly, scrubbing the shell and legs

• Remove the top shell and reserve the crab roe

• Chop the body and claws into medium pieces

• Blanch the crab in boiling water for 30 seconds, then drain

This step removes any fishy smell and keeps the meat firm.

Step 2: Marinate the pork

• In a bowl, mix pork with:

  • 1 tbsp fish sauce

  • ½ tsp black pepper

  • ½ tsp sugar

• Let marinate for 15 minutes

Step 3: Build the flavor base

• Heat a heavy pot or clay pot over medium heat

• Add annatto oil, then sauté shallots, garlic, and ginger until fragrant

• Add chili paste, chili sauce, and chili powder; stir on low heat

• Add crab roe and gently stir until aromatic and deep orange-red

Step 4: Cook the broth

• Add marinated pork and stir until lightly browned

• Pour in the stock

• Add corn, potatoes, and carrots

• Season with fish sauce, sugar, and salt

• Simmer over medium heat for 25–30 minutes until vegetables are tender

Step 5: Add the crab

• Arrange crab pieces on top of the pot

• Cover and simmer for 10–15 minutes until crab is fully cooked

• Taste and adjust seasoning: the broth should be bold, spicy, and savory

SERVING

• The broth should be rich, spicy, and slightly thick

• Crab meat is sweet, firm, and fragrant

• Best served hot with steamed rice, rice noodles, or instant noodles

TIPS

• Add ½ tbsp butter at the end for a richer restaurant-style flavor

• If annatto oil is unavailable, use chili powder mixed with vegetable oil

• For a creamier version, add 50 ml coconut milk (do not overuse)