How to Cook Chili Crab (Singaporean Style)
This crab recipes is a spicy freshwater crabs dish, also known as mud crabs cooked which is cooked in tomato sauce, chilies, oyster sauce, soy sauce, sesame oil and other spices.
Servings: 4 to 6 servings
Calories: 378kcal
Ingredients
- 2 large fresh water crabs alimango
- 2 Tbsp. tomato sauce
- 4-6 pcs red chilis
- 1 egg
- 1 inch fresh ginger
- 1 tsp oyster sauce
- 2 cloves garlic
- 2 to 3 drops sesame oil
- 100 ml vegetable oil
- salt and pepper
- 2 Tbsp. sugar
- freshly ground pepper
- 2 tsp vinegar
- Soy sauce to taste
Instructions
How to cook Chili Crabs
- Scrub crabs with stiff brush and rinse well under cold running water.
- Remove claws and smash slightly.
- Chop crab backs into medium size pieces taking care to discard grey and pulpy matter.
- Chop chilis, ginger and garlic. Heat oil in a wok and cook crabs for 1 to 2 minutes.
- Return crab to heat, add sugar, salt and freshly ground pepper.
- Stir well then bring to a boil. Cover pan and simmer slowly until crab is cooked, approximately 15 minutes.
- Remove cover and add vinegar, soy sauce and tomato sauce.
- Beat egg lightly, add this to sauce and stir for a minute until egg begins to set and sauce thickens slightly.
- Add oyster sauce and sesame oil when done.