Chili Crab Singapore Style
Main Dishes | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
3
Description
You can use either fresh or frozen crab. Any part of the crab will be excellent in chili sauce.
Ingredients
- Blue Crabs - 17.6 oz
- Crushed Tomatoes in Their Own Juice - 14.1 oz
- Grated Ginger Root - ½ teaspoon
- Garlic - 0.2 oz
- Mild Chili Spice - ½ piece
- Chicken Egg - 1 piece
- Salt - to taste
- Vegetable Oil - 4 tablespoons
- Soy Sauce - 2 tablespoons
- Fish Oil - 3 tablespoons
- Corn Starch - 1 teaspoon
- Meyer Lemon Juice - 3 tablespoons
- Sugar - 1 tablespoon
Step by Step guide
Step 1
Boil fresh crabs in salted water with lemon juice for 7 minutes. For frozen crabs, dip them in boiling water with lemon juice to neutralize the characteristic taste of frozen products.
Step 2
Chop the garlic and ginger. Remove the seeds from the chili pepper and chop it finely as well.
Step 3
Heat a wok or deep skillet. Pour in the oil. Add garlic, ginger, and chili pepper to the hot oil. Fry for two minutes.
Step 4
Pour the tomatoes into the pan. Simmer for ten minutes until they reduce.
Step 5
Add sugar, soy sauce, and fish sauce. Pour in the egg. Stir thoroughly.
Step 6
Add cornstarch. Wait another 3–4 minutes until thickened, stirring occasionally.
Step 7
Season with salt to taste. Add the boiled crabs. Mix well. Turn off the heat and let it sit for 5–10 minutes — the sauce should soak into the crabs.
Step 8
Serve with rice buns or simply with a white baguette.
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