Singaporean Chilli Crab
Ingredients
- 2 large mud crabs (about 1.5 kg total)
- 2 tbsp cornstarch (mixed with 2 tbsp water, slurry)
- 2 tbsp cooking oil
- 2 tbsp cooking oil
- 1 onion (medium, finely chopped)
- 4 cloves garlic (minced)
- 1 piece of ginger (thumb-sized, minced)
- 3 red chilies (adjust to spice preference)
- 3 tbsp tomato ketchup
- 2 tbsp chili paste (like sambal oelek)
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tsp rice vinegar or white vinegar
- 1,5 cups water
- 1 egg (lightly beaten)
- fresh cilantro leaves (for garnish)
- Steamed or fried mantou buns (optional but traditional)
For the Crab:
For the Sauce:
For Serving:
Instructions
- Heat 2 tbsp cooking oil in a wok or large pan over medium heat.
- Add the crab pieces and stir-fry for 3-4 minutes until they turn bright red. Remove and set aside.
- In the same wok, add 2 tbsp cooking oil.
- Sauté the chopped onion, garlic, ginger, and chilies until fragrant (about 2 minutes).
- Add the tomato ketchup, chili paste, soy sauce, sugar, salt, and rice vinegar. Stir well.
- Pour in the water and bring the sauce to a gentle simmer.
- Return the crab pieces to the wok, covering them with the sauce.
- Cover the wok with a lid and cook for 10-12 minutes, stirring occasionally.
- Add the cornstarch slurry and stir until the sauce thickens to your desired consistency.
- Lower the heat and slowly drizzle the beaten egg into the sauce, creating a silky texture. Stir gently to distribute the egg.
- Garnish with fresh cilantro leaves and serve hot with mantou buns for dipping into the delicious sauce.
Your traditional Singaporean Chilli Crab is ready. Selamat makan!
Note
Tips:
- Adjust the level of spiciness by adding more or fewer chilies.
- If mud crabs are unavailable, you can substitute with other types of fresh crab.
- Mantou buns are a perfect accompaniment, soaking up the rich and tangy sauce.