Singaporean Chili Crab!

Singaporean chili crab is a famous dish that combines sweet, spicy, savory, and tangy flavors all at once. It’s a must-try for anyone visiting Singapore, serving as a mouthwatering reminder of the country's vibrant culinary heritage. Every time I stop over in Singapore, I make sure to enjoy this dish. That's why I wanted to try making it at home in my own kitchen.

Ingredients:

• 4 whole medium sized red rock crabs, cleaned and cut into pieces (about 1 kg)

• 4 tablespoons mustard oil

• 6 cloves garlic, minced

• 3-inch ginger, minced

• 5-6 red chili peppers, minced (adjust according to your spice level)

• 1 medium onion, finely chopped

• 1/4 cup ketchup

• 1/4 cup chili sauce (like Sriracha or a similar sauce)

• 1/4 cup hot and sweet tomato sauce

• 1/4 cup tomato paste

• 2 tablespoons hot bean paste

• 2 tablespoons shrimp paste

• 1 tablespoon sugar (to taste)

• 1 teaspoon salt

• 2 cups water

• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

• 2 eggs, beaten

• Fresh cilantro leaves for garnish

Make it a paste .

Instructions:

Prepare the crab:

If using a live crab, ensure that it is boiled and cleaned and cut into pieces. Remove the shell and crack the claws slightly to allow sauce to seep in.

Cook the aromatics:

Heat oil in a wok or large skillet over medium heat. Add garlic, ginger, onion, and chili pest and fry until fragrant and lightly browned, about 5 minutes.

Prepare the sauce:

Add ketchup, chili sauce, hot and sweet tomato sauce, tomato paste,soy bean paste, Shrimp paste, sugar, and salt in the pan to the browned aromatic paste . Stir everything well to combine.Pour in the water, and bring the mixture to a boil.

Cook the crab:

Add the crab pieces to the wok, stirring to coat them evenly with the sauce. Cover the wok and let the crab cook for about 10 minutes, or until the crab turns bright red and is cooked through.

Thicken the sauce:

Once the crab is cooked, add the cornstarch mixture to the pan and stir until the sauce thickens.

Finish with egg:

Lower the heat, then slowly pour in the beaten eggs while stirring the sauce gently. This will create a silky, marble looking texture in the sauce.

Serve:

Transfer the chili crab to a serving dish and garnish with fresh cilantro leaves. Serve with steamed buns or rice to soak up the sauce.

Enjoy your delicious Singaporean chili crab!