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Singaporian Chilli Crab

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Ingredients

1 Tsp Cornstarch
7 Tsp Peanut oil
2 to 3 Shallots, minced
1 1/2-inch knob Ginger, grated
6 medium Garlic cloves, minced
4 Thai chiles, minced
1 packet Frozen 1/2 raw blue swimmer crabs
2 cups Chicken stock
1/4 cup Tomato paste
1/2 cup Sweet chili sauce
2 Tsp Chilli sauce
1 large Egg, beaten
1/2 cup Thinly sliced spring onions
1 cup Coriander leaves

Singaporian Chilli Crab

  • Medium

Ingredients

Directions

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Steps

1
Done

In small bowl, stir cornstarch with 2 Tsp water, set aside.

In large wok with lid (or Dutch oven), heat oil over medium heat until shimmering. Stir in shallots, ginger, garlic, and chilies. Cook until fragrant, stirring, about 1 minute.

2
Done

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

Remove cover and stir in tomato paste and chili sauces.

3
Done

Simmer 1 minute and season to taste with salt, sugar, or chili sauce. Stir in cornstarch and bring to boil to thicken.

Remove from heat and stir in egg. Stir in spring onions. Ladle into serving dish, sprinkle with coriander, and serve.

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