Singapore Chili Crab
Singapore chili crab is built around a thick tomato-chili gravy. Sweet crab meat stands out against the spicy, savory sauce.
Instructions
- 1
Clean and halve crabs; lightly crack claws for better sauce penetration.
- 2
Heat oil in a wok and stir-fry garlic and ginger until aromatic.
- 3
Add ketchup, chili sauce, and sugar; cook 1 minute to build the base.
- 4
Add crab and stock, cover, and simmer for 8 minutes until crab is cooked.
- 5
Stir in starch slurry, then drizzle beaten egg slowly for silky ribbons.
- 6
When thickened, turn off heat and serve with bread or rice.
Tips
Nutrition (per serving)
Adjust Servings
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