SINGAPORE CHILI CRAB RECIPE

We'll tell you how you could cook Singarope Chili Crap. It's really easy, do not be afraid! Follow us

INGREDIENTS

2 lb. crab of your choice, chopped into sections
* 1/2 yellow onion, sliced
* 1 tablespoon garlic, minced
* 1 teaspoon ginger, minced
* 1 dried chili / 2 bird’s eye chilies
* 3 tablespoons chili paste / sriracha sauce
* 1 teaspoon shrimp paste
* 4 tablespoons ketchup
* 3 tablespoons thin soy sauce
* 1/4 cup warm water
* 4 tablespoons sugar
* 2 eggs
* 2 tablespoons cilantro leaves, chopped

METHOD:

Break the crab up into sections and smash the claw a little to help it absorb flavors.

Cut and blend the ginger, onion, chili, garlic, sriracha sauce and shrimp paste into a fine paste.

Saute the paste over medium high heat in a wok, stir-frying until it cooks down.

Add soey sauc, ketchup, sugar and water and stir to combine.

Add crabs and stir to coat evenly then let it sit and cook, covered for about 20 minutes over medium heat.

Once the crab is red and cooked, uncovered and break the egg, stirring to combine with the rest of the sauce to thicken it and add more substance.

Cook for another 5-6 min. over medium high heat until the sauce cooks down

Dish the crab, garnish with cilantro and serve fresh and hot!