Singaporean Chilli Crab
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 4 large crabs, about 3 lb
- 3⁄4 cup boiling water
- 2 medium onions, chopped
- 1 inch piece fresh ginger, grated
- 3 bird's eye chilies, finely chopped
- 3 garlic cloves, finely chopped
- 1 stalk lemongrass, chopped (tender inner leaves)
- 1 teaspoon shrimp paste (optional)
- 3 green onions, chopped
- 2 teaspoons cornstarch
- 3 tablespoons oil
- 1 tablespoon grated palm sugar (or brown sugar)
- 3 tablespoons tomato paste
- 1 egg, lightly beaten
directions
- Clean the crabs.
- Heat the oil in a wok or large skillet and stir fry the onion, ginger, garlic, lemon grass, shrimp paste (if using) and two-thirds of the chillies for two minutes.
- Add the crab and boiling water, reduce the heat and cook 8 minutes longer. Transfer the crab to a plate.
- Chop the crabs into 4 to 6 pieces with a large cleaver, leaving the legs attached. Crack the claws with a mallet or pestle.
- Mix the cornstarch into a little cold water.
- Add the sugar and tomato paste to the wok and combine well.
- Add the cornstarch solution and continue stirring until the mixture thickens.
- Add the lightly beaten egg, stir continuously to form small tiny strands.
- Return the crab to the wok, stirring until well-coated with the sauce.
- Place on a serving platter and garnish with the green onions and remaining chillies.
- Serve hot.
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RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.