Singaporean Chili Crab

Patrick Johnson

By
@pwjohnso

This dish is uniquely Singapore with its sweet yet zesty bouquet of flavors. I first had it at Long Beach Seafood Restaurant on the east coast in Singapore but it can be found many places on the island.

Rating:
★★★★★ 1 vote
Comments:
Serves:
3-4
Prep:
15 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

4 lb
dungeness crabs, cleaned and quartered (substitute legs if whole crab is not available)
6 clove
garlic, finely chopped
2 Tbsp
soy beans, salted and mashed into paste
ginger, fresh, sliced thin and julienned (approximately 2 inch piece)
1/8 c
vegetable oil

SEASONING INGREDIENTS

2 Tbsp
light soy sauce
4 Tbsp
sugar
5 Tbsp
garlic chili sauce
20 Tbsp
ketchup
2
eggs, beaten
3/4 Tbsp
tapioca powder (mixed with 6 tablespoons water)
2
green onion, chopped
1/4 c
cilantro, fresh
1 c
hot water

Step-By-Step

1Heat oil in wok and fry ginger until fragrant.
2Mix together soy sauce, sugar, chili sauce and ketchup and set aside.
3Add garlic and fry until crisp but not burt.
4Add soy beans and stir for about 2 minutes.
5Pour in seasoning ingredients and stir fry for about 2 minutes.
6Add crab and stir well. Add 1/4 cup water and cook covered for about 2 minutes.
7Uncover, add remaining water and cook for additional 5 minutes.
8When crabs are done (nice and red) add flour paste and eggs. Stir until sauce thickens, garnish with cilantro and green onions and serve with pleanty of warm bread for dipping.
9TIP: Corn starch and water can be used as thickening agent if tapioca flour is not readily available.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Asian