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–+ servings
A rich pot of Singaporean chili crab with steamed buns.
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Singaporean Chili Crab

This recipe rivals the famous Chili Crab at Jumbo's in Singapore
Course Appetizer
Cuisine Singaporean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 356kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 1 Tablespoon cornstarch
  • 2 Tablespoons water
  • 7 Tablespoons peanut oil
  • 3 shallots minced
  • 1 1/2-inch knob ginger grated
  • 6 meduium garlic cloves minced
  • 4 Thai chilies minced
  • 2 whole Mud or Dungeness crabs cleaned and cut into pieces
  • 2 cups low sodium chicken broth
  • 1/4 cup tomato paste
  • 1/2 cup hot-sweet chili sauce
  • 1 large egg beaten
  • 1/2 cup green onions thinly sliced
  • 1 cup flat leaf parsley leaves
  • 8 Steamed Chinese buns

Instructions

Instructions

  • In small bowl, stir cornstarch with 2 tablespoons water; set aside.
  • In large wok with lid, heat oil over medium heat until shimmering.
  • Stir in shallots, ginger, garlic, and chilies.
  • Cook until fragrant, stirring, about 1 minute.
  • Add crab pieces and broth.
  • Increase heat to medium high and bring to a boil.
  • Cover loosely and gently boil, 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.
  • Stir in cornstarch and bring to boil to thicken.
  • Remove from heat and stir in egg.
  • Stir in green onions.
  • Ladle into serving dish
  • Sprinkle with flat-leaf parsley, and serve.

Notes

Please note that you can also serve this Singaporean Chili Crab over rice if you don't have Chinese steamed buns.

Nutrition

Calories: 356kcal | Carbohydrates: 23g | Protein: 8g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 661mg | Potassium: 738mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2375IU | Vitamin C: 98mg | Calcium: 71mg | Iron: 3mg