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Singapore Chilli Crab

Posted Apr 29 2010 5:38pm

Singapore Chilli Crab

Serves: 1

Preparation Time: 15 minutes


550 g mud crab / lobster
2 tablespoon corn flour
150 g chilli sauce
100 ml shellfish stock
5 g garlic, chopped
1 egg, beaten
10 g spring onion, chopped
2 lime wedges

For the chilli sauce:

25 g garlic, chopped
25 g ginger, chopped
25 g onion, chopped
5 g chilli flakes
5 g chilli powder
100 g fresh tomato, chopped
Salt to taste
5 g sugar
10 ml vinegar
25 g tomato ketchup
1 tablespoon oil


For the chilli sauce:

Mix garlic, onion and ginger.

Heat oil in a pan and saute the garlic - onion - ginger mixture.

Add chilli flakes, chilli powder and cook for a few minutes.

Add rest of the ingredients except the tomato ketchup.

Cook for 10 - 15 minutes. Add ketchup and cook for further 3 - 4 minutes.

Remove from heat and cool. The sauce is ready to use.

For the chilli crab:

Clean the crab, break into 4 pieces and coat with corn flour.

Quickly deep fry in very hot oil so that the juices are sealed in with the meat.

Heat oil in a wok. Saute the chopped fresh garlic. Add in the chilli sauce, shellfish stock and finally the fried crabs.

Stir fry the crab with the sauces, cover it for a while and break the claws.

Check the seasoning and pour the beaten eggs wash over.

Serve with lemon wedges and garnish with freshly chopped spring onions.
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