Singapore Chili Crabs
Rich and spicy, a favourite at home!
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Servings: 4 people
Calories: 79kcal
Ingredients
- 1.5 Kilos Crabs cut into ¼’s and cracked
- 10 each Shallots
- 2 bulbs Garlic
- 1" piece Ginger
- 2-3 each Red Chillis
- 2 tspns Soy Sauce
- 2 Tbspns Rice Vinegar
- 1 tspn Sesame Oil
- 1 Tbspn Sugar
- 340 ml Water
- 5 Tbspns Ketchup
- 5 Tbspns Chili Sauce
- 1 Tbspn Cornstarch mixed with 4 Tbspns Water
- 1 each Egg beaten
- 2 Tbspns Fresh Coriander roughly chopped
Instructions
- Prepare the crabs and set aside (your supplier may do this for you).
- Puree the shallots, garlic and ginger in a blender.
- Mix the soy, vinegar, sesame oil, sugar, water, ketchup and chili sauce and set aside.
- Steam the crabs.
- Remove from the pan.
- Sauté the shallot, garlic and ginger mix until lightly browned, stirring constantly.
- Add the chilis and saute for 30 seconds.
- Add the crab back to the pan and and then pour over the sauce
- Bring to a boil.
- Mix in the cornstarch to thicken.
- Taste and adjust seasoning
- Stir in the egg to finish and place in a serving dish, sprinkled with the chopped coriander.
This recipe can also be made for a great shrimp dish.
Nutrition
Calories: 79kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 453mg | Potassium: 165mg | Fiber: 1g | Sugar: 10g | Vitamin A: 719IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg