Singaporean 30 min

Singapore Chili Crab

Name: Singapore Chili Crab
Total time: 30 min
Yield: 2 servings
Cuisine: Singaporean
Ingredients: 2 lbs whole crab (mud crab or Dungeness), cleaned and cracked; 3 tbsp vegetable oil; 4 cloves garlic, minced; 1 inch ginger, minced; 3 tbsp sambal oelek (chili paste); 1/2 cup ketchup; 2 tbsp sweet chili sauce; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp sugar; 1/2 cup water; 1 egg, beaten; 2 green onions, sliced; Mantou (fried buns) for serving

SeafoodSpicySingaporean

Ingredientsfor 2

360

Cal

28g

Protein

24g

Carbs

16g

Fat

12 lbs whole crab (mud crab or Dungeness), cleaned and cracked
23 tbsp vegetable oil
34 cloves garlic, minced
41 inch ginger, minced
53 tbsp sambal oelek (chili paste)
61/2 cup ketchup
72 tbsp sweet chili sauce
81 tbsp soy sauce
91 tbsp rice vinegar
101 tbsp sugar
111/2 cup water
121 egg, beaten
132 green onions, sliced
14Mantou (fried buns) for serving

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Instructions

1
Clean and crack the crab into pieces, keeping the shell on for flavor.
2
Heat oil in a large wok over high heat. Stir-fry garlic and ginger for 30 seconds.
3
Add crab pieces and toss for 3-4 minutes until shells turn red.
4
Mix sambal, ketchup, sweet chili sauce, soy sauce, vinegar, sugar, and water. Pour into the wok.
5
Cover and cook for 8-10 minutes, stirring occasionally, until crab is cooked through and sauce is thick.
6
Drizzle beaten egg into the sauce in a thin stream while stirring — this creates silky ribbons.
7
Garnish with green onions. Serve immediately with fried mantou buns to mop up the incredible sauce.