How To Make Singapore Chilli Crab
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Serves:
Ingredients
- 2 live crabs (approximately 1.5-2 kg each)
- 2 tablespoons vegetable oil
- 5 cloves of garlic, minced
- 1 thumb-sized ginger, grated
- 2 red chillies, deseeded and sliced
- 2 tablespoons tomato ketchup
- 2 tablespoons sweet chilli sauce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 cup chicken stock
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- 2 spring onions, finely chopped
- 1 small bunch of coriander, chopped
Instructions
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Clean the crabs by removing the top shell, gills, and stomach sac. Cut the crabs into halves.
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Heat oil in a large wok or deep pan over medium heat. Add garlic, ginger, and red chillies. Stir-fry for 1-2 minutes until fragrant.
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Add the crabs to the wok and stir-fry for about 5 minutes until the shells turn orange.
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In a separate bowl, mix together tomato ketchup, sweet chilli sauce, oyster sauce, soy sauce, sugar, and chicken stock. Pour the mixture into the wok with the crabs.
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Cover the wok and simmer for about 15-20 minutes, or until the crabs are cooked through and the flavors have melded together.
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Stir in the cornstarch mixture to thicken the sauce. Cook for another 2-3 minutes.
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Garnish with chopped spring onions and coriander before serving.
Nutrition
- Calories : 320kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 150mg
- Sodium : 1200mg
- Total Carbohydrates : 20g
- Dietary Fiber : 2g
- Sugar : 10g
- Protein : 35g
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