Chilli crab is a Singaporean seafood dish. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. Despite its name, chilli crab is not a very spicy dish.
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| Singaporean Chili Crab Recipe - foodtastify |
Ingredients:
Whole mud/dungeness crab (about 1 pound each) : 2 pieces
Cornstarch : 1 tablespoon
Egg (large, beaten) : 1 piece
Shallot (minced) : ½ cup
Ginger (grated) : 2 tablespoons
Garlic clove (minced) : 2 tablespoons
Thai chilli (minced) : 4 pieces
Green onion (thinly sliced) : ½ cup
Low sodium chicken broth : 2 cups
Tomato paste : ¼ cup
Hot-sweet chili sauce : ½ cup
Peanut oil : 7 tablespoons
Chinese parsley leaves : 1 cup
Instructions:
In a small bowl, stir cornstarch with 2 tablespoons 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.
Add crab pieces and broth. Increase heat to medium high and bring to a boil. Cover loosely and gently boil (decrease heat if necessary), until crab has turned red and is nearly cooked through, about 6 minutes.
Remove cover and stir in tomato paste and chili sauce. 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 eggs and green onions.
Ladle into serving dish, sprinkle with Chinese parsley and serve hot.
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