Singaporean 25 min

Chili Crab

Name: Chili Crab
Total time: 25 min
Yield: 2 servings
Cuisine: Singaporean
Ingredients: 2 Dungeness crabs (about 2 lbs each), cleaned and halved, claws cracked; 1/4 cup neutral oil; 6 cloves garlic, minced; 2-inch ginger, grated; 4 red chiles, finely chopped; 1/4 cup sambal oelek; 3 tablespoons ketchup; 2 tablespoons soy sauce; 1 tablespoon sugar; 1 cup chicken broth; 2 eggs, beaten; 2 tablespoons cornstarch mixed with 3 tablespoons water; 2 tablespoons fresh lime juice; Green onions and cilantro for garnish; Mantou (steamed buns) for serving

seafooddairy-freespicyhigh-protein

Ingredientsfor 2

440

Cal

38g

Protein

20g

Carbs

24g

Fat

12 Dungeness crabs (about 2 lbs each), cleaned and halved, claws cracked
21/4 cup neutral oil
36 cloves garlic, minced
42-inch ginger, grated
54 red chiles, finely chopped
61/4 cup sambal oelek
73 tablespoons ketchup
82 tablespoons soy sauce
91 tablespoon sugar
101 cup chicken broth
112 eggs, beaten
122 tablespoons cornstarch mixed with 3 tablespoons water
132 tablespoons fresh lime juice
14Green onions and cilantro for garnish
15Mantou (steamed buns) for serving

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Instructions

1
Heat oil in a very large wok over high heat. Add garlic, ginger, and red chiles. Stir-fry 1 minute. Add sambal oelek and cook 2 minutes until darkened and fragrant.
2
Add crab pieces and toss to coat in the chile base. Add ketchup, soy sauce, sugar, and broth. Toss well. Cover and cook over high heat for 8–10 minutes until the crab shells turn bright red and the meat is just cooked through.
3
Stir in cornstarch slurry and cook 1 minute until the sauce thickens. Push crab to the sides and pour beaten eggs into the center of the wok. Let set for 20 seconds, then stir into the sauce to create silky egg ribbons. Add lime juice. Garnish with green onions and cilantro. Serve with steamed mantou buns to soak up the sauce.