Singapore / Main
Chilli crab
Crab in a thick tomato-chilli sauce bound with egg, mopped up with fried mantou buns.
Ingredients
- Mud crab, cleaned and jointed1 1/2 kg
- Tomato ketchup150 ml
- Sambal paste3 tbsp
- Fresh red chillies4
- Garlic8 cloves
- Ginger40 g
- Eggs2
- Sugar2 tbsp
- Rice vinegar2 tbsp
- Chicken stock300 ml
- Cornflour2 tbsp
- Mantou buns8
- Vegetable oil80 ml
- Coriander20 g
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Joint the crab: lift the shell, cut the body into four and crack the claws with the back of a knife.
Pound the garlic, ginger and chillies to a paste and fry it in oil for three minutes, until fragrant.
Add the sambal, ketchup, sugar and vinegar and cook two minutes, until the sauce darkens.
Pour in the stock, bring it up and add the crab pieces. Cover and cook eight minutes.
Slake the cornflour in cold water and stir it in to thicken the sauce.
Turn off the heat and pour in the beaten eggs in a thin stream, stirring once in a circle.
Scatter with coriander and serve with the fried mantou.
