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Singapore Chili Crab

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  • Serves 4
  • Cooks in 50 mins (20m prep + 30m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

singapore fish recipe

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Heat vegetable oil in a large wok or skillet over medium heat.
  2. 2.Add minced garlic, ginger, and sliced chili peppers. Stir-fry for a minute until fragrant.
  3. 3.Add ketchup, sweet chili sauce, tomato paste, fish sauce, sugar, and water. Stir well to combine.
  4. 4.Add the cleaned and cut crab pieces to the wok. Stir-fry for 5 minutes, coating the crabs with the sauce.
  5. 5.Cover the wok and let the crabs cook for about 10-15 minutes, until they turn bright red and the meat is cooked through.
  6. 6.Remove the lid and stir in the cornstarch mixture. Cook for another 2 minutes until the sauce thickens.
  7. 7.Garnish with chopped green onions and cilantro.
  8. 8.Serve the Singapore Chili Crab hot with lime wedges on the side.

lightbulb_outline Tips

  • chevron_rightChoose live crabs for the freshest and most flavorful dish.
  • chevron_rightCrack the crab shells before cooking to allow the sauce to penetrate the meat.
  • chevron_rightAdjust the spiciness of the dish by adding more or fewer chili peppers.
  • chevron_rightServe with steamed rice or crusty bread to soak up the delicious sauce.
  • chevron_rightDon't forget to provide plenty of napkins for messy fingers!