Singapore Chili Crab

Picture this –Crab, the sweetest of seafood, swimming in a red and thick gravy that is interwoven with little white ribbons of egg. That,is the Singapore Chili Crab, a national pride and famous across the world. The intense flavour comes from the spice paste –a harmony of chili, garlic, shallots and ginger –mixed with a touch of vinegar, tomatoes and grated pineapple, which pairs perfectly with the sweetness of the crab. Eat with your hands, and gravy-soaked buns for the full experience!

Halal

No Alcohol

No Milk

Halal

No Alcohol

No Milk

Difficulty: Hard

Preparation: 20 min
Cook: 40 min
Clean up: min

Steps: 5 steps
17 Ingredients

Difficulty: Hard
Steps: 5 steps
17 Ingredients

Preparation: 20 min
Cook: 40 min
Clean up: min

Instructions

1. Grind spice paste

Using a mortar and pestle, grind dried chili powder, garlic, shallots and ginger until smashed and well combined.

2. Coat and fry crab

In a bowl, add 100g cornstarch and lightly coat crabs until evenly coated.
In a pot, heat up enough oil for deep frying.
Gently place coated crabs into the hot oil and let it deep fry for 5 –8 minutes, until cooked.
Remove from oil and drain on paper towel lined plate.

3. Deep fry spice paste

In a pan on medium heat, heat up 3 tbsp oil and stir fry spice paste for 5 minutes or until fragrant.
Add chili sauce, sugar, white vinegar, tomato sauce, salt and grated pineapple.
Let it simmer on medium low heat for 15 minutes.

4. Make egg ribbons

Bring sauce to a boil.
Drizzle in beaten eggs, taking care not to stir until egg ribbon forms.
Once egg ribbon form, add cornstarch slurry into the sauce and mix well until sauce thickens.

5. Stir in fried crabs

Stir in fried crabs
Gently stir in fried crabs and toss well.
Let it simmer, uncovered, for 5 minutes

Garnish and Serve!

Transfer chili crab into serving dish. Garnish with a sprig of coriander and serve hot with fried mantous.