Ttukdak Hyung's Soft-Shell Chili Crab

• crispy fried soft-shell crab, as needed
• cooking oil, a little
• minced ginger, a little
• minced garlic, a little
• pepperoncino, a little
• water, as needed
• store-bought chili crab sauce, 1 pack
• ketchup, a little
• starch slurry, a little
• 1 egg
• parsley powder, a little

Recipe 🍳

Cooking tips 💡

• Rather than simply heating the store-bought sauce, first stir-fry garlic, ginger, and spicy peppers in oil to build a base—this maximizes the authentic Southeast Asian flavor.
• If you add all the starch slurry at once, the sauce can become clumpy like paste. Add it little by little while checking the thickness to ensure success.
• To maintain a soft egg sauce texture, after adding the beaten egg, do not stir vigorously with a spatula. Gently stir in a circular motion until the egg is slightly cooked and fluffy.

Recommended for 🙋

• ⭐Those who miss the soft, sweet and tangy flavor of chili crab from Southeast Asian resort destinations.
• ⭐Those who want to cleverly use a store-bought starch sauce to serve a impressive Asian fusion dish to guests without fail.
• ⭐Those who want to enjoy the perfect balance of crispy, savory soft-shell crab and the smooth, fluffy egg chili sauce.