Singaporean Chilli Crab
Gently simmered crabs and bird's eye chilies, warmed with ginger and lemongrass, a Malaysian dish. It's finished with green onions and chillies.
1 hr · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 30 min · 60 min total
- medium
- 1
Clean the crabs. Heat the oil in a wok or large skillet and stir fry the onion, ginger, garlic, lemon grass, shrimp paste (if using) and two-thirds of the chillies for two minutes.
- 2
Add the crab and boiling water, reduce the heat and cook 8 minutes longer. Transfer the crab to a plate.
- 3
Chop the crabs into 4 to 6 pieces with a large cleaver, leaving the legs attached. Crack the claws with a mallet or pestle.
- 4
Mix the cornstarch into a little cold water. Add the sugar and tomato paste to the wok and combine well.
- 5
Add the cornstarch solution and continue stirring until the mixture thickens. Add the lightly beaten egg, stir continuously to form small tiny strands.
- 6
Return the crab to the wok, stirring until well-coated with the sauce. Place on a serving platter and garnish with the green onions and remaining chillies. Serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
