Singapore

Chilli crab

Name: Chilli crab
Total time: 50 min
Yield: 4 servings
Cuisine: Singaporean
Ingredients: 2 mud crabs about 1.5 kg whole, cleaned and cracked crab; 6 fresh red chillies (fresh red chiles); 8 cloves garlic; 4 shallots; 1 1/2 inches ginger; 1 tsp belacan shrimp paste; 1/3 cup tomato ketchup (ketchup); 4 tbsp sweet chilli sauce red chilli sauce; 2 tbsp sugar; 2 beaten egg; 1 tbsp in water cornflour (cornstarch); 1 1/4 cups water; 2 tbsp cooking oil (vegetable oil); Salt, to taste; Spring onion (green onion, scallion), sliced; Coriander leaves (cilantro), chopped

Sweet, tangy, eggy chilli sauce and a pile of crab. Get the buns. Get the napkins.

50 minTime

41 gProtein each

mediumSpice

Sauce for the buns2 chapters · 1 min read

Make it your way

Grandma's wayMud crab, egg ribbon chilli sauce.

The original

386kcalsame

41 gproteinsame

1 gfibresame

50minutessame

Singapore chilli crab.

Per serving, worked out from the ingredient table.

Ingredients

Crab2 mud crabs, about 1.5 kg whole, cleaned and cracked

Fresh red chillies (fresh red chiles)6

Garlic8 cloves

Shallots4

Ginger4 cm

Shrimp paste1 tsp belacan

Tomato ketchup (ketchup)⅓ cup

Red chilli sauce4 tbsp sweet chilli sauce

Sugar2 tbsp

Egg2, beaten

Cornflour (cornstarch)1 tbsp in water

Water1¼ cups

Cooking oil (vegetable oil)2 tbsp

Saltto taste

Spring onion (green onion, scallion)sliced

Coriander leaves (cilantro)chopped

Method

5 steps

1Grind chillies, garlic, shallots, ginger and belacan to a paste.
2Fry the paste in oil until fragrant and darker.
3Add crab, toss, then add water, ketchup, chilli sauce, sugar and salt. Cover and cook until shells turn bright red and meat is opaque.
4Stir in cornflour slurry, then drizzle in beaten egg, stirring gently into ribbons.
5Finish with spring onion and coriander.

Serve it like this

Pile crab in a deep platter with sauce poured over, scatter spring onion, and serve with fried buns, crackers and plenty of napkins.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Singapore

Chilli crab

Sweet, tangy, eggy chilli sauce and a pile of crab. Get the buns. Get the napkins.

50 minTime

41 gProtein each

mediumSpice

Sauce for the buns2 chapters · 1 min read

Make it your way

Grandma's wayMud crab, egg ribbon chilli sauce.

The original

386kcalsame

41 gproteinsame

1 gfibresame

50minutessame

Singapore chilli crab.

Per serving, worked out from the ingredient table.

Ingredients

Crab2 mud crabs, about 1.5 kg whole, cleaned and cracked

Fresh red chillies (fresh red chiles)6

Garlic8 cloves

Shallots4

Ginger4 cm

Shrimp paste1 tsp belacan

Tomato ketchup (ketchup)⅓ cup

Red chilli sauce4 tbsp sweet chilli sauce

Sugar2 tbsp

Egg2, beaten

Cornflour (cornstarch)1 tbsp in water

Water1¼ cups

Cooking oil (vegetable oil)2 tbsp

Saltto taste

Spring onion (green onion, scallion)sliced

Coriander leaves (cilantro)chopped

Method

5 steps

1Grind chillies, garlic, shallots, ginger and belacan to a paste.
2Fry the paste in oil until fragrant and darker.
3Add crab, toss, then add water, ketchup, chilli sauce, sugar and salt. Cover and cook until shells turn bright red and meat is opaque.
4Stir in cornflour slurry, then drizzle in beaten egg, stirring gently into ribbons.
5Finish with spring onion and coriander.

Serve it like this

Pile crab in a deep platter with sauce poured over, scatter spring onion, and serve with fried buns, crackers and plenty of napkins.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chilli crab

Make it your way

Ingredients

Method

Chilli crab

Make it your way

Ingredients

Method

Make it a meal