Description
Irresistible Singaporean Chilli Crab with Silky Tomato Sauce
Ingredients
Scale
- 2 large crabs (about 1.5 kg total, cleaned and cut into pieces)
- 3 tablespoons oil (great for sautéing aromatics)
- 1 unit onion (finely chopped)
- 4 cloves garlic (minced)
- 1 inch ginger (minced)
- 2 unit fresh red chilies (finely chopped)
- 1/4 cup tomato ketchup (brings sweetness and acidity)
- 2 tablespoons chili sauce (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 cup water or crab stock (serves as the liquid base)
- 2 unit eggs (lightly beaten)
- 1 sprinkle fresh cilantro
- 2 stalks green onions (chopped)
Instructions
- In a large wok or deep pan, heat 3 tablespoons of oil over medium heat.
- Add 1 finely chopped onion, 4 minced garlic cloves, 1-inch minced ginger, and 2 finely chopped fresh red chilies to the hot oil. Sauté for about 3–4 minutes.
- Stir in 1/4 cup of tomato ketchup, 2 tablespoons of chili sauce, 2 tablespoons of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of rice vinegar. Cook for 2–3 minutes.
- Pour in 1 cup of water or crab stock, stirring to combine and bring to a simmer.
- Add the cleaned crab pieces, cover, and let cook for 10–15 minutes.
- With the heat on low, pour in 2 lightly beaten eggs while gently stirring. Allow the eggs to cook for about 1 minute.
- Remove from heat and garnish with fresh cilantro and chopped green onions.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Singaporean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 180 mg
Keywords: Singaporean Chilli Crab, seafood, crab recipe