Foodland Chef Keoni Chang shows us how to make this wonderful exotic dish that's sweet, spicy, and delicious!
|2||Each||whole cooked Dungeness crabs|
|2||Tablespoon||hot chili paste (sriracha)|
|3||Tablespoon||rice wine vinegar|
|2||Tablespoon||dark brown sugar|
|1||piece(s)||ginger (approx. 1 inch), peeled and finely minced|
|1||Cup||Maui or sweet onion, finely minced|
|4||Clove||garlic, finely minced|
|1||each||egg yolk, beaten|
|2||Tablespoon||chopped fresh green onions, plus more for garnish|
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