Singaporian Spicy Chili Crab
Whole crab simmered in a bold, spicy-sweet chili sauce with garlic, ginger, and Thai chilies, finished with egg ribbons and served with toasted mantou to soak up the gravy.
Equipment
- Mortar and pestle or food processor
- Large pan with lid
Ingredients
Crab
- 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 soybean chili sauce
Instructions
- Make the chili paste using a mortar and pestle or a food processor, blending the garlic, ginger, Thai chilies, and soybean chili sauce until finely blended.
- Heat vegetable oil in a large pan over medium heat, add the chili paste, and cook until fragrant, about 2-3 minutes.
- Stir in the crab or crab legs and chicken broth or seafood broth or water. Close the lid and cook for another 3 minutes.
- Add the tamarind juice and sugar, stir to combine, and cook for a minute.
- Stir in the cornstarch mixture to thicken the sauce and cook for 2 minutes.
- Add the lightly beaten egg over the crab and cook for an additional minute with the lid closed.
- Garnish with chopped green onions and fresh cilantro before serving with butter toasted mantou or over jasmine rice.
Notes
Adjust the spice level according to your preference by adding more or fewer Thai chilies to the chili paste.