Description
A famous Singaporean dish featuring fresh crab cooked in a spicy chili sauce.
Ingredients
Scale
- 2 large crabs, cleaned and cut into pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 red chilies, chopped
- 2 tablespoons tomato paste
- 1 cup chicken stock
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1/4 cup cornstarch mixed with 1/4 cup water
- 2 eggs, beaten
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oil in a large wok over medium heat.
- Add the onion, garlic, ginger, and chilies, sauté until fragrant.
- Add the crab pieces and cook for a few minutes until they turn red.
- Stir in the tomato paste, chicken stock, soy sauce, and sugar.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Thicken the sauce with the cornstarch mixture and stir well.
- Drizzle in the beaten eggs and mix gently.
- Garnish with cilantro and serve with lime wedges.
Notes
- Serve hot with steamed buns or rice.
- Adjust the level of spiciness by modifying the number of chilies used.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Singaporean
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 10g
- Sodium: 1500mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 200mg