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Singapore Chili Crab

Jaden Hair
Singapore Chili Crab is one of the world's most popular dishes. Succulent crab simmered in a thick, sweet, savory and spicy sauce. From Southeast Asia's Best Recipes Cookbook.

Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Appetizer, Main Course
Cuisine Asian
Servings 4 servings
Calories 437 kcal

Ingredients
  

  • 3-4 pounds live crab
  • 2 tablespoons oil
  • 6 shallots minced
  • 6 large cloves garlic minced
  • 2 tablespoons finely minced ginger
  • 3 red bird's eye chilies minced
  • 3 1/2 cups 875 ml chicken stock
  • 4 tablespoons hot bean paste
  • 1/4 cup 60 ml bottled chili sauce
  • 1/2 cup 125ml canned tomato sauce
  • 1 tablespoon sugar
  • 2 tablespoons Chinese rice wine or dry sherry
  • 2 teaspoons salt
  • 1 teaspoon white pepper or black pepper
  • 2 tablespoons cornstarch mixed with 3 tablespoons water
  • 2 eggs lightly beaten
  • FOR THE CHILI GINGER SAUCE:
  • 6 red finger-length chilies minced
  • 5 cloves garlic minced
  • 2 tablespoons finely minced ginger
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon rice vinegar
  • 1 tablespoon water

Instructions
 

  • Place the live crabs in the freezer for 15 minutes to immobilize them. Cut in half, lengthwise with a cleaver or large chef's knife and remove the back and discard the spongy grey matter. Take off the claws and crack in several places with a cleaver. Cut each body half into two to three pieces, leaving the legs attached.
  • Make the Chili-Ginger Sauce by whisking all the ingredients in a bowl. Set aside.
  • Heat the oil in a wok over medium-low heat and add the shallots, garlic, ginger and chilies. Stir-fry until fragrant, about 3 minutes, then add the Chili-Ginger Sauce, chicken stock, hot bean paste, chili sauce, tomato sauce, sugar, rice wine, salt and pepper. Bring to a boil, then lower the heat and simmer for 2 minutes.
  • Add the crab pieces and simmer, uncovered, turning several times, until the shells are bright red and the crabs are cooked, about 10 minutes.
  • Add the cornstarch/water mixture and stir until the sauce thickens, about 30 seconds. Add the eggs and stir until set, then transfer the chili crab to a serving dish and serve with crusty bread.

Nutrition

Calories: 437kcalCarbohydrates: 50gProtein: 29gFat: 13gSaturated Fat: 2gCholesterol: 124mgSodium: 2901mgPotassium: 1102mgFiber: 5gSugar: 27gVitamin A: 1352IUVitamin C: 162mgCalcium: 111mgIron: 4mg
Keyword chili crab, singapore chili crab, stir fry crab
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