Introduction
Chili Crab is a famous seafood dish from Singapore that has gained global recognition for its bold and vibrant flavors. The dish features succulent crab simmered in a sweet, spicy, and tangy sauce made from chilies, garlic, and tomatoes. Traditionally served with steamed buns or rice to soak up the delicious sauce, Chili Crab is a dish that beautifully balances spice, sweetness, and the natural briny flavor of the crab. It's a messy yet rewarding dish, perfect for seafood lovers.
Ingredients
- 2 whole crabs (about 2-3 lbs total), cleaned and cracked
- 4 tablespoons vegetable oil
- 2 tablespoons ginger, finely chopped
- 5 garlic cloves, minced
- 4-5 red chilies, chopped (adjust for heat)
- 1 small onion, finely chopped
- 1/2 cup tomato ketchup
- 2 tablespoons chili paste (Sambal Oelek or similar)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 cup chicken or seafood stock
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
- 2 eggs, lightly beaten
- Fresh cilantro, chopped (for garnish)
- Steamed buns (Mantou) or white rice
- Lemon wedges (optional)
Instructions
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Prepare the Crab:
- Clean and crack the crab into manageable pieces (legs, claws, and body). If you're not comfortable doing this, you can ask your fishmonger to prepare the crab for you.
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Sauté Aromatics:
- Heat the vegetable oil in a large wok or skillet over medium heat. Add the chopped ginger, garlic, onion, and red chilies. Sauté for 3-4 minutes until fragrant and the onions become translucent.
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Make the Sauce:
- Stir in the tomato ketchup, chili paste, soy sauce, oyster sauce, sugar, and rice vinegar. Cook the sauce for 5 minutes, stirring occasionally to let the flavors meld.
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Simmer the Crab:
- Add the cleaned crab pieces to the wok, tossing them in the sauce. Pour in the chicken or seafood stock, making sure the crab is partially submerged. Cover the wok with a lid and let the crab simmer for 10-15 minutes until fully cooked, turning the pieces halfway through for even cooking.
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Thicken the Sauce:
- Once the crab is cooked, stir the cornstarch slurry into the sauce to thicken it. Simmer for another 2-3 minutes until the sauce has a smooth, glossy consistency.
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Add the Eggs:
- Lower the heat to a simmer and slowly drizzle in the beaten eggs while stirring gently. This will give the sauce a velvety texture with delicate egg ribbons.
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Garnish and Serve:
- Transfer the chili crab to a serving platter. Garnish with fresh cilantro and serve immediately with steamed buns or white rice. The buns are perfect for soaking up the flavorful sauce.
Health Notes
- Chili Crab is a rich dish, but you can make it slightly healthier by reducing the amount of oil and sugar. Crabs are a great source of lean protein and provide important nutrients like omega-3 fatty acids and vitamin B12. For a lighter option, consider pairing the dish with a fresh side salad or steamed vegetables to balance the richness of the sauce.
Serving Suggestions
- Chili Crab is best enjoyed with your hands, so have plenty of napkins on hand! Serve it with steamed buns (Mantou) or jasmine rice to soak up the flavorful sauce. A side of lightly steamed vegetables or a cucumber salad can complement the heat and richness of the dish. For drinks, consider pairing Chili Crab with a crisp white wine like Sauvignon Blanc or a cold, refreshing beer.
Tips
- Adjust the Heat: If you prefer a milder dish, reduce the number of red chilies or opt for a milder chili paste. Conversely, for a spicier version, leave the seeds in the chilies or add more chili paste.
- Crab Preparation: Fresh crab provides the best flavor, but if you prefer, you can use pre-cooked crab. If using pre-cooked crab, reduce the cooking time to ensure the crab doesn’t overcook and become rubbery.
- Egg Texture: When adding the beaten eggs, stir gently to create thin, silky ribbons in the sauce. Avoid stirring too vigorously to prevent the eggs from breaking apart.
- Sauce Consistency: Adjust the thickness of the sauce by controlling the amount of cornstarch slurry. If you prefer a thicker sauce, add a little more slurry.
