Singaporean Chili Crab Recipe

• servings: 2 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 tablespoon (8g) cornstarch

2 tablespoons (30g) water

7 tablespoons (104ml) peanut oil

2 to 3 shallots, minced (about 1/2 cup)

1 1/2-inch knob ginger, grated (about 2 tablespoons)

6 medium garlic cloves, minced (about 2 tablespoons)

4 Thai chiles, minced

2 whole Mud or Dungeness crabs (about 1 pound each), prepared (see note)

2 cups (500ml) homemade or store-bought low sodium chicken broth

1/4 cup (66g) tomato paste

1/2 cup (125ml) hot-sweet chili sauce (see note)

Salt, to taste

Sugar, to taste

1 large egg, beaten

1/2 cup thinly sliced green onions

1 cup fresh cilantro leaves

Rice or steamed buns to serve on side

Directions

In small bowl, whisk cornstarch with 2 tablespoons water; set aside. In large wok with lid (or Dutch oven), heat oil over medium heat until shimmering. Stir in shallots, ginger, garlic, and chiles. Cook and stir until fragrant, about 1 minute.

Add crab pieces and broth. Increase heat to medium high and bring to a boil. Cover loosely and gently boil (decrease heat if necessary), until crab has turned red and is nearly cooked through, about 6 minutes.

Remove cover and stir in tomato paste and chili sauce. Simmer 1 minute and season to taste with salt, sugar, or chili sauce. Stir in cornstarch mixture and bring to a boil to thicken.

Remove from heat and whisk in egg. Stir in green onions. Ladle into serving dish, sprinkle with cilantro and serve.

Nutrition

• Serving Size: serves 2
• Calories: 896 kcal
• Total Fat: 53 g
• Saturated Fat: 10 g
• Unsaturated Fat: 0 g
• Cholesterol: 190 mg
• Sodium: 911 mg
• Total Carbohydrate: 67 g
• Dietary Fiber: 5 g
• Total Sugars: 44 g
• Protein: 41 g