Satisfy your craving for chili crabs with this Singaporean specialty.
Singaporean Chili Crab
Satisfy your craving for this Singaporean specialty.
Ingredients
Singaporean Chili Crab
- 1 large crab (alimango) cleaned and chopped
- 1 Cup Tomato sauce
- 1/2 Cup Sweet chili sauce
- 1 teaspoon oyster sauce
- 1 1/2 cups water
- 1 teaspoon lime juice
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons cooking oil
- 1/4 Cup Garlic finely chopped
- 1 tablespoon ginger chopped
- 1 red chili pepper (siling labuyo) seeds removed and finely chopped
- 1/2 Cup onion finely-chopped
- 1 Small Egg lightly beaten
- Salt to taste
- cilantro (wansoy) (leaves), for garnish (optional)
Instructions
- Prepare the crab: pull the main shell off the crab. Remove the gray gills and the soft insides. Cut the body into 4 pieces, then crack the legs and claws with the back of a knife or a hammer. Set aside.
- In a bowl, mix together tomato sauce, sweet chili sauce, oyster sauce, water, lemon juice, sugar, and cornstarch. Set aside. Â
- Heat oil in a wok or frying pan over medium heat. Fry garlic, ginger, chili, and onions until fragrant. Â
- Increase heat to high. add crab body, legs, and claws.
- When the crab is half-cooked, add tomato sauce mixture and the main shell. Bring to a boil. Cover the pan to steam. You can add a little more water if the crab is big and takes longer to cook.
- When the crab is cooked, quickly stir in the egg. Continue stirring until it is well-integrated and cooked. Season with salt and pepper.
- Arrange the crab on a plate with the main shell on top. Pour sauce all over. Garnish with cilantro. Â
Tried this recipe?Let us know how it was!
CONTINUE READING BELOW
