Follow these steps for perfect results
fresh crab
cleaned and cut
dried red chilies
onions
garlic cloves
egg
whipped
dried shrimp
cornflour
tomato ketchup
light soya sauce
ginger
sliced
corn oil
minced garlic
water
Prepare the chili paste by blending garlic, ginger, dried chilies, and dried shrimp until smooth.
Stir-fry the chili paste in hot corn oil until fragrant.
Set the fried paste aside.
Clean the crabs and cut them into 4-6 pieces.
Crack the crab claws.
Stir-fry minced garlic in hot corn oil until fragrant.
Add the crabs and stir-fry for about 10 minutes.
Cover and cook for another minute.
Uncover and stir briskly.
Add water, light soya sauce, and the chili paste.
Stir well and cover for 10 minutes.
Thicken the gravy with cornflour solution.
Whip the egg and stir it into the chili crabs.
Bring to a boil.
Serve hot with rice or bread.
Expert advice for the best results
Adjust the amount of chili to your preferred spice level.
Use fresh, high-quality crab for the best flavor.
Serve immediately after cooking to prevent the crab from becoming tough.
Everything you need to know before you start
15 minutes
Chili paste can be made ahead of time.
Serve in a large bowl, garnished with cilantro.
Serve with steamed rice or crusty bread.
Garnish with fresh cilantro and a squeeze of lime.
Pairs well with the spice.
Light and refreshing.
Discover the story behind this recipe
A national dish of Singapore.
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