SINGAPOREAN CHILI CRAB

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Singaporean Chili Crab image

Chili Crab is the national dish of Singapore. When I was working there, I had the chance to eat this a lot. I got the recipe from an old Chinese Singaporean grandmother who taught me how to prepare the dish. It's so great, I want to share it with all of you. This is a must try.

Provided by beach bum in the Ph

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 cup chicken broth
1/2 cup catsup
2 tablespoons soy sauce
1 tablespoon chili-garlic sauce
1 tablespoon rice vinegar
1 tablespoon sugar
2 live dungeness crabs (or mud crabs)
2 tablespoons cooking oil
2 tablespoons fresh garlic, minced
1 tablespoon fresh ginger, minced
1 red chile, seeded and minced
1 large egg, slightly beaten
green onion, sliced 1 inch (garnish)

Steps:

  • Mix the sauce ingredients in a small bowl and set aside.
  • In a very large pot of boiling water, parboil the crab for 3 minutes. Take out of the water and drain. Rinse the crab with cold water and drain again.
  • Pull off the top shell in one piece and reserve for additional garnish.
  • Remove and discard the gills and the spongy parts under the shell.
  • Twist off the claws and legs; crack them with a cleaver or a mallet. Now cut the body into 4 pieces.
  • Now in a large heated wok, add oil and swirl to coat the sides of the wok. add the garlic, ginger, and chili, and stir fry for 1 minute.
  • Add the crab, and stir fry an additional 2 minutes. Now add the sauce, reducing the heat to low. Cover and simmer, stirring once or twice, till the crab is cooked (6-7 minutes).
  • Finally stir in the egg and cook just until it begins to set (1 minute).
  • Arrange the crab and top shell on a large platter. Pour the sauce all over the crab and garnish with the green onion.
  • Serve right away with crusty bread to soak up the sauce.

Nutrition Facts : Calories 214.9, Fat 9.3, SaturatedFat 1.5, Cholesterol 101, Sodium 1239.9, Carbohydrate 14.8, Fiber 0.5, Sugar 11, Protein 18.7

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