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Photos of Singaporean Chili Crab Recipe
How To Make Singaporean Chili Crab Recipe
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Serves:
Ingredients
- 2 live crabs (800g each)
- 4 tbsp vegetable oil
- 8 cloves garlic, minced
- 2 tbsp ginger, minced
- 2-3 red chili peppers, sliced
- 2 tbsp tomato ketchup
- 2 tbsp chili sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 cup chicken stock
- 2 tsp cornstarch, mixed with 2 tbsp water
- 1 spring onion, chopped (for garnish)
- Coriander leaves (for garnish)
Instructions
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Prepare the crabs by cleaning and cutting them into halves. Crack the claws slightly to allow the sauce to penetrate.
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Heat the vegetable oil in a wok or large pan over medium heat. Add the garlic, ginger, and red chili peppers. Stir-fry for 2-3 minutes until fragrant.
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Add the tomato ketchup, chili sauce, oyster sauce, soy sauce, sugar, and chicken stock. Stir well to combine.
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Add the crabs to the wok and stir-fry for 3-4 minutes until they start to turn red.
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Cover the wok and simmer for 10-15 minutes until the crabs are cooked through and the sauce has thickened slightly.
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In a small bowl, mix the cornstarch with water to create a slurry. Add it to the wok and stir well to thicken the sauce.
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Transfer the chili crabs to a serving platter. Garnish with spring onions and coriander leaves.
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Serve hot with steamed rice or mantou buns.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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