This is a must have if you like crabs, gravy (sauce) and bread to dip. Serve as a solo crab, or just crab claws and accompany with rice.
Ingredients:
– 1 whole Dungeness crab or 2 lb crab legs cleaned and chopped into pieces
– 2 tablespoons vegetable oil
– 4 tablespoons tamarind juice
– 2 1/2 tablespoon sugar
– 1/2 cup chicken broth or seafood broth or water
– 2 tablespoons cornstarch mixed with 2 tablespoons water
– 1 large egg lightly beaten
– 2 green onions, chopped
– Fresh cilantro sprigs for garnish
-Butter toasted mantou
Chili Paste
– 6 cloves garlic
– 2 inch piece ginger
– 8 Thai chilies (deseeded)
– 2 tablespoon soybeans chili sauce
Instructions:
1. Make the chili paste by a mortar and pestle or use a food processor. Make sure that the paste is finely blended.
2.Heat vegetable oil in a large pan over medium heat. Add paste. Cook until fragrant, about 2-3 minutes.
3. Stir in crab or crab legs and chicken broth or seafood broth or water. Close lid and cook for another 3 minutes.
4. Add tamarind juice and sugar. Stir to combine and cook for a minute.
5. Stir in the cornstarch mixture to thicken the sauce. Cook for 2 minutes.
6. Add lightly beaten egg over crab. Cook for additional minute with lid closed.
7.Garnish with chopped green onions and fresh cilantro before serving with butter toasted mantou to soak up the yummy gravy sauce or over jasmine rice.
Enjoy your homemade Singapore spicy chili crab!
Adjust the spice level according to your preference.
