Famous Singaporean Dish, Chili Crab Recipe

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:

1. Clean the crabs thoroughly, removing the gills, apron, and breaking the crab into pieces. Crack the claws slightly for easier eating.
2. In a bowl, mix the beaten egg with cornstarch. Dip the crab pieces into the mixture, ensuring they are coated evenly.
3. 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.
4. In the same wok, add 3 tablespoons of vegetable oil. Sauté minced garlic, ginger, and chopped red chilies until fragrant.
5. Stir in tomato paste, chili sauce, sweet soy sauce, oyster sauce, fish sauce, and sugar. Mix well.
6. Add chicken or seafood broth and ketchup. Allow the sauce to simmer and thicken.
7. Stir in the cornstarch-water mixture to thicken the sauce to your desired consistency.
8. Gently add the fried crab pieces into the sauce. Coat the crab evenly with the sauce and let it cook for a few minutes.
9. 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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