FoodThief

INGREDIENTS 2 tablespoons chili sauce, like sriracha 3 tablespoons soy sauce 1 tablespoon sugar 3 tablespoons rice-wine vinegar 3 tablespoons tomato paste 1 teaspoon sesame oil 1 cup chopped shallots (about 8 ounces) 4 cloves garlic, sliced 1 tablespoon freshly grated ginger  teaspoon kosher salt 2 tablespoons cornstarch 1 tablespoon peanut oil 8 blue crabs, cleaned and split, large claws slightly cracked 1 egg yolk, beaten ½ cup chopped scallions for garnishing PREPARATION Step 1 In a large bowl, whisk the chili sauce, soy sauce, sugar, rice-wine vinegar, tomato paste and sesame oil with 1 1/4 cups water and reserve. Step 2 Place the shallots, garlic, ginger and salt in the bowl of a food processor. Pulse until the mixture becomes a smooth paste. In a small bowl, whisk together the cornstarch with 2 tablespoons water. Step 3 Heat the peanut oil in a wok over high heat, and when it shimmers, add the shallot paste and fry for 30 seconds until very fragrant. Add