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Singapore Style Chili Crab

Delicious crab cooked in sweet, savoury and spicy sauce
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Dungeness crab
Spices mix
  • 1 inch Ginger, crushed and minced
  • 4 Chili peppers, sliced
  • 3 Shallots, sliced
  • 6 Garlic cloves, sliced
Other Ingredients
  • 2 tbsp oil
  • 1 tbsp fermented soybean paste
  • 1 cup chicken broth
  • 2 tbsp palm sugar (or brown sugar)
  • 4 tbsp Ketchup
  • 1 tsp salt
  • 1 tsp corn starch or tapioca starch mixed in 2 tbsp water
  • 2 eggs, lightly beaten
Garnish
  • 6 Steamed Chinese buns (man tou) or 2 helpings of cooked Chinese egg noodles
  • Minced scallions to sprinkle on top

Equipment

  • Big pot or wok with lid
  • Blender or Magic Bullet

Method
 

  1. Wash and scrub the Dungeness crab. Remove the triangle part at the bottom. Open the shell. Keep the shell whole. Scoop out the soft part inside the shell and reserve in a bowl. Pull away and discard the feathery finger-like gills. Cut the crab into quarters.
  2. Blend the ingredients from the Spices Mix to form a paste
  3. In a large pot or wok, heat the oil over medium heat
  4. Add the spices paste and stir till fragrant, around 3 minutes
  5. Add the soybean paste, and stir for 2 minutes
  6. Add the crab quarters and the soft matter, stir fry for 3 minutes. Add the chicken broth, sugar, ketchup and salt. Increase the heat to high so liquid starts to boil. Add the crab shell aon top. Cover the pan with the lid. Reduce the heat to medium. Cook for 10 minutes.
  7. In the meantime, prepare the garnish, steam the Chinese buns.
  8. In a small bowl, mix the corn (or tapioca) starch in water till well blended. Add to the bubbling sauce to thicken. Once the sauce has thickened, add the beaten eggs and stir till the eggs set. The sauce should be thick and rich.
  9. Serve the crab in a deep plate and pour the sauce on top, sprinkle some minced scallions and serve with the steamed Chinese buns or egg noodles.

Notes

This recipe serves 2 as main course or 4 as appetizer or part of a multi-course meal.