Singaporean Chili Crab Recipe

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Singaporean Chili Crab Recipe



Singaporean Chili Crab is a traditional dish that features succulent crab cooked in a savory, spicy sauce made from chili, tomato, and other spices. To make this dish, sauté garlic and onions in oil, then add the crab and chili sauce. Cook until the crab is heated through and the sauce has thickened. Serve with steamed rice and enjoy the bold flavors of Singapore.


How To Make Singaporean Chili Crab

Prep Time: 05 minutes

Cook Time: 20 minutes

Yield: 2 servings

INGREDIENTS:

  • 1 tablespoon (8g) cornstarch
  • 2 tablespoons (30g) water
  • 7 tablespoons (104ml) peanut oil
  • 2 to 3 whole shallots, minced (about 1/2 cup)
  • 1 1/2-inch knob ginger, grated (about 2 tablespoons)
  • 6 medium garlic cloves, minced (about 2 tablespoons)
  • 4 Thai chiles, minced
  • 2 whole live Mud or Dungeness crabs (about 1 pound each), prepared (see notes)
  • 2 cups (500ml) homemade or store-bought low sodium chicken broth
  • 1/4 cup (66g) tomato paste
  • 1/2 cup (125ml) hot-sweet chili sauce (see notes)
  • Salt, to taste
  • Sugar, to taste
  • 1 large egg, beaten
  • 1/2 cup thinly sliced green onions
  • 1 cup fresh cilantro leaves
  • Rice or steamed buns to serve on side

INSTRUCTIONS:

1. In small bowl, whisk cornstarch with 2 tablespoons water; set aside. In large wok with lid (or Dutch oven), heat oil over medium heat until shimmering. Stir in shallots, ginger, garlic, and chiles. Cook and stir until fragrant, about 1 minute.

2. Add crab pieces and broth. Increase heat to medium high and bring to a boil. Cover loosely and gently boil (decrease heat if necessary), until crab has turned red and is nearly cooked through, about 6 minutes.

3. Remove cover and stir in tomato paste and chili sauce. Simmer 1 minute and season to taste with salt, sugar, or chili sauce. Stir in cornstarch mixture and bring to a boil to thicken.

4. Remove from heat and whisk in egg. Stir in green onions. Ladle into serving dish, sprinkle with cilantro and serve.