Name: Singaporean Chili Crab recipe by Anagha Doiphode at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 4 whole Mud or Dungeness crabs, rinsed and cleaned; 7 tbs Oil; 2 Cups Chicken Broth/Water (optional); 1/4 Cup Tomato paste; 1/2 Cup Hot-Sweet Chili Sauce; 2 tsp Soy sauce; 2 tsp Vinegar; 1 Large Egg, beaten; 1/2 Cup Green onions, thinly sliced; 1 cup Parsley leaves/Coriander; Thai chiles, minced (Fresh Red Chilies); 6 Medium Garlic cloves, minced (2tsp); 1 1/2-inch knob Ginger, grated (2tsp); 2 to 3 Shallots, minced; 1 tbs Cornstarch

ABOUT Singaporean Chili Crab RECIPE

Chilli crab is a Singaporean seafood dish. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. his low fat, spicy crab dish is a versatile street-food style recipe that can be adapted to your liking. Serve with rice or steamed bao buns

Ingredients Serving: 2

4 whole Mud or Dungeness crabs, rinsed and cleaned
7 tbs Oil
2 Cups Chicken Broth/Water (optional)
1/4 Cup Tomato paste
1/2 Cup Hot-Sweet Chili Sauce
2 tsp Soy sauce
2 tsp Vinegar
1 Large Egg, beaten
1/2 Cup Green onions, thinly sliced
1 cup Parsley leaves/Coriander
Thai chiles, minced (Fresh Red Chilies)
6 Medium Garlic cloves, minced (2tsp)
1 1/2-inch knob Ginger, grated (2tsp)
2 to 3 Shallots, minced
1 tbs Cornstarch

Instructions

In large a wok with lid, heat oil over medium heat until shimmering. Stir in shallots, ginger, garlic, and chilies. Cook until fragrant, stirring, about 1 minute.
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.
Remove cover and stir in tomato paste and chili sauce.
Simmer 1 minute and season to taste with salt, sugar, or chili sauce,soy sauce, vinegar.
Remove the crab pieces from the wok and place on a large platter.
Stirring continuously, slowly drizzle the cornflour mixture into the wok, followed by the beaten egg, then the butter and spring onions.
In small bowl, stir cornstarch with 2 tablespoons water; set aside. Stir in cornstarch and bring to boil to thicken.
Taste the sauce and adjust the seasoning if necessary.
Pour the sauce over the crab, then scatter with coriander and chilli and serve immediately, with finger bowls and plenty of napkins.
Serve hot with buns or rice.

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