Singapore Chilli Crab Recipe
Ingredients:
For the Crab:
2 Dungeness crabs (about 2-3 lbs each), cleaned and cut into pieces (or use 3-4 lbs of crab legs or claws)
2 tbsp vegetable oil
1 onion, finely chopped
4 cloves garlic, minced
1 inch piece of ginger, minced
2-3 red chilies, seeded and finely chopped (adjust according to spice preference)
1/4 cup tomato ketchup
2 tbsp soy sauce
2 tbsp sweet chili sauce
1 tbsp fish sauce
1 tbsp brown sugar
1/2 cup chicken or seafood broth
1/4 cup chopped fresh cilantro (for garnish)
Lime wedges (for serving)
Instructions:
Prepare the Crab:
If using whole crabs, clean and cut them into pieces. Crack the claws to allow the sauce to penetrate.
Make the Sauce:
In a bowl, mix together the tomato ketchup, soy sauce, sweet chili sauce, fish sauce, and brown sugar. Set aside.
Cook the Crab:
Heat the vegetable oil in a large wok or deep skillet over medium-high heat. Add the chopped onion, minced garlic, minced ginger, and chopped red chilies. Stir-fry for 2-3 minutes until fragrant.
Add Sauce and Broth:
Pour in the sauce mixture and stir to combine. Add the chicken or seafood broth and bring to a simmer.
Simmer Crab:
Add the crab pieces to the wok or skillet. Cover and simmer for 10-15 minutes, stirring occasionally, until the crab is cooked through and the sauce has thickened slightly. The crab shells should turn red when cooked.
Serve:
Transfer the Singapore Chilli Crab to a serving dish. Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Note: Serve with steamed rice or crusty bread to soak up the delicious sauce.
