Singaporean Chili Crab Recipe Recipe

Name: Singaporean Chili Crab Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cornstarch; 7 tablespoons peanut oil; 2 to 3 shallots, minced (about 1/2 cup); 1 1/2-inch knob ginger, grated (about 2 tablespoons); 6 medium garlic cloves, minced (about 2 tablespoons); 4 Thai chiles, minced; 2 whole Mud or Dungeness crabs (about 1 pound each), prepared (see note); 2 cups homemade or store-bought low sodium chicken broth; 1/4 cup tomato paste; 1/2 cup hot-sweet chili sauce (see note); 1 large egg, beaten; 1/2 cup thinly sliced green onions; 1 cup chinese parsley leaves; Rice or steamed chinese buns to serve on side

Servings: persons

1 tablespoon cornstarch
7 tablespoons peanut oil
2 to 3 shallots, minced (about 1/2 cup)
1 1/2-inch knob ginger, grated (about 2 tablespoons)
6 medium garlic cloves, minced (about 2 tablespoons)
4 Thai chiles, minced
2 whole Mud or Dungeness crabs (about 1 pound each), prepared (see note)
2 cups homemade or store-bought low sodium chicken broth
1/4 cup tomato paste
1/2 cup hot-sweet chili sauce (see note)
1 large egg, beaten
1/2 cup thinly sliced green onions
1 cup chinese parsley leaves
Rice or steamed chinese buns to serve on side

1
In small bowl, stir cornstarch with 2 tablespoons water; set aside. In large wok with lid (or Dutch oven), heat oil over medium heat until shimmering. Stir in shallots, ginger, garlic, and chilies. Cook until fragrant, stirring, about 1 minute.
2
Add crab pieces and broth. Increase heat to medium high and bring to a boil. Cover loosely and gently boil (decrease heat if necessary), until crab has turned red and is nearly cooked through, about 6 minutes.
3
Remove cover and stir in tomato paste and chili sauce. Simmer 1 minute and season to taste with salt, sugar, or chili sauce. Stir in cornstarch and bring to boil to thicken.
4
Remove from heat and stir in egg. Stir in green onions. Ladle into serving dish, sprinkle with Chinese parsley, and serve.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon cornstarch, 7 tablespoons peanut oil, 2 to 3 shallots, minced (about 1/2 cup), 1 1/2-inch knob ginger, grated (about 2 tablespoons), and more.

Yes, Singaporean Chili Crab Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Singaporean Chili Crab Recipe

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