Description
A delicious and authentic recipe for Singapore Chili Crab, featuring a spicy and flavorful sauce that perfectly complements the crab.
Ingredients
Scale
- 2 large crabs (about 2 pounds each), cleaned and cut into pieces
- 1/4 cup vegetable oil
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 2–3 red chilies, chopped (adjust for spice preference)
- 1/4 cup ketchup
- 1/4 cup chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 cup chicken broth
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- 2 green onions, chopped (for garnish)
- Steamed rice (for serving)
Instructions
- In a large wok or deep skillet, heat the vegetable oil over medium-high heat. Add the minced garlic, ginger, and chopped chilies, and sauté for about 2 minutes until fragrant.
- Add the crab pieces to the wok and stir-fry for about 5 minutes until they turn bright red.
- In a bowl, mix together the ketchup, chili sauce, soy sauce, oyster sauce, sugar, and chicken broth. Pour this mixture over the crab in the wok.
- Bring the sauce to a simmer, cover, and cook for about 10-15 minutes, allowing the crab to absorb the flavors.
- Stir in the cornstarch mixture to thicken the sauce, cooking for an additional 2-3 minutes until the sauce is glossy and thick.
- Remove from heat and garnish with chopped green onions. Serve hot with steamed rice.
Notes
- For a spicier kick, add more chopped chilies or a dash of hot sauce to the sauce mixture.
- Substitute the crabs with shrimp or lobster for a different seafood experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Singaporean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg