Potentially the most popular of all crab dishes, Singapore chilli crab is luxurious, rich and ever-so satisfying. Most recipes call for mud crab, which is traditionally preferred for its generous yield. Serve with either crusty bread, steamed buns or steamed rice.
[rrssb buttons=”facebook, gplus, pinterest, tumblr, twitter, reddit, stumbleupon”]
Remove the crab’s top shells and chop the crab into quarters. Crack the claws to allow the flavors to penetrate. Set aside.
Place the onion, chili, ginger and garlic in a food processor and process to a puree.
Heat the oil in a wok over medium-high heat. Add the onion paste and the fish sauce, and fry for 6-7 minutes until most of the liquid has evaporated and the paste begins to change color.
Add the tomato puree, soy sauce, sugar, tomato sauce,vinegar and salt, and mix through.
Add combined cornflour and chicken stock and bring to the boil.
Add the crab pieces and cook, covered, over a medium heat for 8-10 minutes, turning occasionally, until the shells turn red and the crab is cooked through.
Stir through the egg and toss lightly to coat.
Garnish with coriander.
or cancel reply