Singaporean Chili Crab: A Spicy Seafood Delight
A popular Singaporean seafood dish with succulent crab cooked in a rich, spicy, and tangy tomato-based sauce.
Equipment
- Large wok or skillet
- Tongs
- Ladle
Ingredients
- 2 whole crabs about 1.5 kg, cleaned and cut into pieces
- 3 cloves garlic minced
- 1 inch ginger minced
- 2 red chilies finely chopped
- 1 cup tomato ketchup
- ¼ cup chili sauce
- ¼ cup water
- 2 tbsp soy sauce
- 1 tbsp sugar
- 2 eggs beaten
- 2 tbsp vegetable oil
- Fresh coriander for garnish
Instructions
- In a large wok or skillet, heat the vegetable oil over medium heat.2 tbsp vegetable oil
- Add the minced garlic, ginger, and red chilies. Sauté until fragrant.3 cloves garlic, 1 inch ginger, 2 red chilies
- Stir in the tomato ketchup, chili sauce, water, soy sauce, and sugar. Bring to a simmer.1 cup tomato ketchup, 1/4 cup chili sauce, 2 tbsp soy sauce, 1 tbsp sugar, 1/4 cup water
Cook the crab:
- Add the crab pieces to the wok, tossing to coat them in the sauce.2 whole crabs
- Cover and cook for 15-20 minutes, stirring occasionally, until the crab is cooked through and the sauce has thickened.
Finish the dish:
- Slowly pour the beaten eggs into the wok, stirring gently to create ribbons in the sauce.2 eggs
- Cook for another 2-3 minutes until the eggs are set.
Serve:
- Transfer the chili crab to a serving dish and garnish with fresh coriander. Serve hot.Fresh coriander
Notes
Serve with steamed rice or mantou (Chinese steamed buns) to soak up the delicious sauce.
Adjust the spice level by adding more or fewer red chilies.
Adjust the spice level by adding more or fewer red chilies.
Nutrition
Calories: 204kcalCarbohydrates: 28gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 82mgSodium: 1363mgPotassium: 385mgFiber: 1gSugar: 20gVitamin A: 782IUVitamin C: 39mgCalcium: 35mgIron: 1mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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