Singapore Chilli Crab

Singapore Chilli Crab Recipe

Servings: 6
INGREDIENTS:

• 1 kg mud crab, weight without shells (you can use any crab)
• 3 tbsp tomato paste (90 gm)
• 5 tbsp tomato ketchup (100 gm)
• 1 tsp chicken stock powder, adjust to taste
• 1 tsp salt, adjust to taste
• 2 tbsp sugar, adjust to taste
• 600 ml water
• 2 medium-sized eggs, lightly beaten
• spring onions
• cooking oil
• mantou buns
• cornstarch slurry (optional)

(A) BLEND:

• 2 large red onions (250 gm) 
• 4 cloves garlic (30 gm)
• 10 gm ginger 
• 10 gm galangal
• 1 lemongrass, tender part only (35 gm)
• 3 red chillies (35 gm)
• 15 dried chillies, soaked in hot water for 10 minutes
• 1 tbsp dried shrimps, soaked in hot water for 10 minutes
• 2 tsp shrimp paste, toasted (10 gm)
• 1/2 cup water

DIRECTIONS:

1. (A) Blend all ingredients into a smooth paste and set aside.

2. Deep fry mantou buns on medium heat until golden brown and set aside.

3. Heat 8 tbsp of cooking oil in a large wok.

4. Add blended paste and stir-fry for about 15-20 minutes or until the paste dries up. Stir occasionally.

5. Add salt, chicken stock, sugar, tomato paste, ketchup and water. Stir and bring to a simmer.

6. Add crab. Stir and let cook for 15 to 20 minutes.

7. Next, (you can choose to add cornstarch slurry if needed.) add eggs. Let egg set for about 20 secs before stirring. Stir just until eggs are cooked. Off heat.

8. Garnish Chilli Crab with chopped spring onions and serve.

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