Singaporean Chilli Crab

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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