Singaporean Chili Crab

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the sauce ingredients in a small bowl and set aside.
  • In a very large pot of boiling water, parboil the crab for 3 minutes. Take out of the water and drain. Rinse the crab with cold water and drain again.
  • Pull off the top shell in one piece and reserve for additional garnish.
  • Remove and discard the gills and the spongy parts under the shell.
  • Twist off the claws and legs; crack them with a cleaver or a mallet. Now cut the body into 4 pieces.
  • Now in a large heated wok, add oil and swirl to coat the sides of the wok. add the garlic, ginger, and chili, and stir fry for 1 minute.
  • Add the crab, and stir fry an additional 2 minutes. Now add the sauce, reducing the heat to low. Cover and simmer, stirring once or twice, till the crab is cooked (6-7 minutes).
  • Finally stir in the egg and cook just until it begins to set (1 minute).
  • Arrange the crab and top shell on a large platter. Pour the sauce all over the crab and garnish with the green onion.
  • Serve right away with crusty bread to soak up the sauce.
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