CHILI CRAB

Chili Crab image

Seafood mixes with spice in this mouthwatering chili crab, the unofficial national dish of Singapore. Adapted for the home cook fromRoland Restaurant.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 10

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Ingredients

3 (15-ounce) cans tomato sauce
1/2 (16-ounce) jar garlic chili sauce
1 cup plus 1 tablespoon sugar
1 cup tapioca or potato starch
2 tablespoons vegetable oil
1 teaspoon chili paste
1 teaspoon finely chopped garlic
1 (2-pound) crab
1/2 teaspoon bean paste
Chopped fresh cilantro, for serving

Steps:

In a large bowl, mix together tomato sauce, chili sauce, 1 cup sugar, and tapioca starch until well combined. Set aside.
Heat oil in large saucepan over high heat. Add garlic, chili paste, and crab, stirring to combine. Add 2 cups water; cover and cook until crab is cooked through and liquid is reduced by half, about 5 minutes.
Add 2 cups of the tomato sauce mixture (reserving remaining for another use), bean paste, and remaining teaspoon sugar; stir to combine. Garnish with cilantro and serve immediately.

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