kelolalaut.com - Chili crab is a famous seafood dish that originates from Singapore. It's a delectable and flavorful dish that features crab cooked in a savory, slightly spicy, and sweet tomato-based chili sauce. The dish has become an iconic representation of Singaporean cuisine and is beloved by locals and visitors alike.
Here's a simplified recipe for Singaporean Chili Crab, a famous and flavorful dish enjoyed in Singapore and beyond. This recipe serves 2-4 people.
Ingredients:
For the crab:
- 2 live crabs (around 2 pounds each), cleaned and cut into pieces
- 2 tablespoons vegetable oil
- 1 egg, beaten
- 1 teaspoon cornstarch
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For the sauce:
- 3 tablespoons vegetable oil
- 5 cloves garlic, minced
- 1 thumb-sized piece of ginger, minced
- 2-3 red chilies, finely chopped (adjust to your spice preference)
- 1 tablespoon tomato paste
- 2 tablespoons chili sauce (like Sriracha or sambal oelek)
- 1 tablespoon sweet soy sauce (kecap manis)
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar (adjust to taste)
- 1/2 cup chicken or seafood broth
- 2 tablespoons ketchup
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
For garnish:
- Fresh cilantro leaves
- Sliced spring onions
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Instructions:
- Clean the crabs thoroughly, removing the gills, apron, and breaking the crab into pieces. Crack the claws slightly for easier eating.
- In a bowl, mix the beaten egg with cornstarch. Dip the crab pieces into the mixture, ensuring they are coated evenly.
- Heat 2 tablespoons of vegetable oil in a wok or large pan over medium-high heat. Fry the crab pieces until they turn reddish-orange and the shells start to become slightly crispy. Remove and set aside.
- In the same wok, add 3 tablespoons of vegetable oil. Sauté minced garlic, ginger, and chopped red chilies until fragrant.
- Stir in tomato paste, chili sauce, sweet soy sauce, oyster sauce, fish sauce, and sugar. Mix well.
- Add chicken or seafood broth and ketchup. Allow the sauce to simmer and thicken.
- Stir in the cornstarch-water mixture to thicken the sauce to your desired consistency.
- Gently add the fried crab pieces into the sauce. Coat the crab evenly with the sauce and let it cook for a few minutes.
- Transfer the chili crab to a serving dish. Garnish with fresh cilantro leaves and sliced spring onions.
Serve the Singaporean Chili Crab hot with steamed white rice and a side of fried or steamed mantou buns to soak up the delicious sauce.
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