Singaporean Chile Crab
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
44
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
450 g
Dungeness Crab (whole)5 tbsps
Ketchup1 cup
Water2 tbsps
Cornstarch3 tsp
Dark Soy Sauce5 tbsps
Vegetable Oil7 cloves
Garlic (crushed)2 tbsps
Shallot (chopped)3 tsp
Lemon JuiceDirections:
1
Wash crabs and separate claws from body
2
Crack the shell and cut the body into 4 to 6 pieces
3
In a large bowl, mix together ketchup, water, cornstarch, and soy sauce
4
Heat skillet and the oil, stir in garlic and shallots
5
Fry the garlic and shallots for 1 to 2 minutes before adding the chili
6
Fry another 2 minutes
7
Add crab pieces and fry until they turn red, about 4 minutes
8
Stir sauce mixture into the skillet until the crabs are well coated
9
Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red
10
Remove cover and stir in the lime juice
11
Stir in beaten egg until it is fully cooked
12
Turn the heat off and stir in green onions