做法
- 宽口炒锅或厚底锅倒油,大火烧热。蟹块分批下锅炒 3 分钟——蟹壳应该转为红橙色,蟹肉刚开始变白。捞出。
- 原锅下蒜末、姜末、红葱头末和辣椒末,爆香 90 秒。
- 加入参巴酱、番茄膏、番茄沙司和番茄酱,翻炒 4 分钟——酱料应转为深橙红色,锅边的番茄会微微焦糖化。
- 倒入高汤煮开。加糖、醋和酱油。把蟹块连汁一起倒回锅中。盖上盖子煮 6 分钟,直到蟹刚刚熟透。
- 玉米淀粉水搅匀后,边搅边淋入翻滚的酱汁中。酱汁会迅速变得浓稠光亮,挂得住勺子。
- 保持小滚状态,一边缓慢搅动一边把蛋液细细淋入。鸡蛋会在橙色汤汁里凝成一缕缕娇嫩的金黄丝带。关火,撒上葱花和香菜。立刻上桌,配炸馒头——食客自己掰开馒头蘸酱吃。
Common questions
Can 辣椒螃蟹 be made ahead?
辣椒螃蟹 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 辣椒螃蟹 spicy?
辣椒螃蟹 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 辣椒螃蟹 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 辣椒螃蟹 to make at home?
辣椒螃蟹 sits at intermediate difficulty — total time about 45 minutes. The ingredients are not unusual but the timing requires attention.
Can 辣椒螃蟹 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
辣椒螃蟹是 1956 年由新加坡厨师『车润娣』(Cher Yam Tian)发明的,她在印度料理里见过孟买—果阿风格的螃蟹做法,然后用本地的参巴辣酱与番茄改良而成。她在东海岸的摊子声名鹊起,这道菜也成了新加坡的标志。表兄弟『黑胡椒螃蟹』同样是新加坡产物。吃辣椒螃蟹是徒手活儿,『长堤海鲜』和『珍宝海鲜』这类专门店都会备好围兜。蘸酱用的炸馒头是必不可少的——没有它,食客就没有办法把这一抹华丽的酱汁吃干净。
