Singapore Chilli Crab
A must-try in Singapore, this spicy seafood dish has captured the hearts of locals and tourists alike.
Let's start cooking!
Step 1 - Grind spice paste
- Using a mortar and pestle, grind dried chili powder, garlic, shallots and ginger until smashed and well combined.
Step 2 - Deep-fry spice paste
In a pan on medium heat, heat up 3 Tbsp vegetable oil and stir-fry spice paste for 5 minutes.
Add chili sauce, 2 Tbsp sugar, 2 Tbsp white vinegar, tomato sauce, ½ tsp salt and grated pineapple.
Let it simmer on medium-low heat for 15 minutes.
Step 3 - Deep-fry crabs
- In a bowl, add 100 g cornstarch and lightly coat crabs until evenly coated.
In a pot, heat up enough oil for deep-frying.
Gently place coated crabs into the hot oil and let it deep-fry for 5 to 8 minutes, until cooked.
Remove from oil and drain on paper towel-lined plate.
Step 4 - Make egg ribbons
Bring sauce to a boil and drizzle in beaten eggs, taking care not to stir until egg ribbons forms.
Once egg ribbons form, add cornstarch slurry into the sauce and mix well until sauce thickens.
Step 5 - Stir in fried crabs
Gently stir in fried crabs and toss well.
Let it simmer, uncovered, for 5 minutes.
Garnish and serve!
Transfer chili crab into serving dish. Garnish with finely sliced spring onion and serve hot.