dinner · dairy-free
Singapore chili crab
Big mud crab pieces flash-fried, then tossed in a sweet, tangy and spicy tomato-chili gravy thickened with egg ribbons, served with fried buns for mopping up the sauce.
- Time
- 50min
- Steps
- 5
Ingredients
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Allergens
Contains egg, wheat, soy and crustacean shellfish.
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Shopping list
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Equipment
You'll need: Blender or food processor, Deep pot for frying, Wok.
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Method
-
1
Fry the crab pieces in hot oil 2-3 minutes until the shells turn red. Drain.
-
2
In a wok, fry the spice paste in 3 tbsp oil until fragrant, 3-4 minutes. Add the sambal, ketchup, chili sauce, sugar and soy.
-
3
Add the water and crab, cover and simmer 6-8 minutes until the crab is cooked through.
-
4
Stir in the cornstarch slurry to thicken, then drizzle in the eggs, stirring gently to form ribbons. Add the vinegar.
-
5
Garnish with cilantro and scallions and serve with buns.
