
Singapore Chili Crab
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- Serves 4
- Cooks in 50 mins (20m prep + 30m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
singapore fish recipe
local_grocery_store Ingredients
restaurant_menu Method
- 1.Heat vegetable oil in a large wok or skillet over medium heat.
- 2.Add minced garlic, ginger, and sliced chili peppers. Stir-fry for a minute until fragrant.
- 3.Add ketchup, sweet chili sauce, tomato paste, fish sauce, sugar, and water. Stir well to combine.
- 4.Add the cleaned and cut crab pieces to the wok. Stir-fry for 5 minutes, coating the crabs with the sauce.
- 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.Remove the lid and stir in the cornstarch mixture. Cook for another 2 minutes until the sauce thickens.
- 7.Garnish with chopped green onions and cilantro.
- 8.Serve the Singapore Chili Crab hot with lime wedges on the side.
lightbulb_outline Tips
- Choose live crabs for the freshest and most flavorful dish.
- Crack the crab shells before cooking to allow the sauce to penetrate the meat.
- Adjust the spiciness of the dish by adding more or fewer chili peppers.
- Serve with steamed rice or crusty bread to soak up the delicious sauce.
- Don't forget to provide plenty of napkins for messy fingers!