How to Make Singapore Chili Crab

If you like sweet, spicy succulent crab, this is for you. You can easily adapt the ingredients to suit your taste buds, yet maintain the authenticity of this South East Asian delicacy. Get ready to make Singapore Chili Crab.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 2 large Dungeness crabs (frozen is fine)
• 4 fresh red chili peppers, sliced thinly
• 6 shallots, sliced finely
• 1 small ginger root, sliced
• 4 cloves garlic, chopped coarsely
• 1 large onion, chopped
• Tomato ketchup
• Chili sauce
• Vegetable oil for frying
• 2 cups water
• Sugar
• Salt
• 1 tablespoon cornstarch mixed with 4 tablespoons water
• 1 large egg, beaten
• Wok, or large frying pan

1. Chop crabs into quarters and break off the claws. Crack open the shells with a wooden mallet or the blunt side of your cleaver.
2. Blend the red chili peppers, shallots and ginger root into a paste in a food processor.
3. Pour 3 tablespoons of vegetable oil in a wok and fry the crabs on a medium heat for 2 to 3 minutes. Remove the crabs and drain the oil on paper towels.
4. Sauté chopped garlic and onion in the wok on a high heat. Add the paste mixture from Step 2 and fry until fully fragrant.
5. Add the crabs to the water. Stir well until water starts to boil.
6. Add tomato sauce, chili sauce, sugar and salt to taste. Stir thoroughly. Pour in the cornstarch and water mixture. Lower the heat and slowly stir in the beaten egg in one direction.
7. Allow the sauce to thicken, your Singapore Chilli Crab is done! Serve with French bread or white rice.