Singapore Chilli Crab

Whole crab cooked in a sweet, tangy and savoury tomato chilli sauce, finished with egg ribbons.

Prep Time 20

Cook Time 12

Total Time 32

Servings: 4 servings

Course: Main Course

Cuisine: Singaporean Chinese

Calories: 195

Ingredients Equipment Method Nutrition Notes

Ingredients

Main Ingredients

2 tablespoons tamarind
4 tablespoons water for the tamarind
2 live medium-sized crabs ~2 kg
2 tablespoons vegetable oil
2 tomatoes quartered
125 ml water
2 tablespoons tomato ketchup
1/2 teaspoon salt
1/2 teaspoon white sugar
1 egg lightly beaten
Fresh coriander and chives to garnish

Grind to a Paste

1 medium onion
3 red bird's eye chillies
3 cloves garlic
5 cm fresh ginger
2 tablespoons taucheo soybean paste

Equipment

Wok
Sieve

Method

Soak the tamarind pulp in 4 tablespoons water for 10 to 20 minutes. Squeeze the pulp, then strain through a sieve.
Prepare the crabs: clean, halve and separate the claws.
Heat the oil in a large wok and fry the ground paste until fragrant, about 2 minutes.
Add the tomatoes, 125 ml water, ketchup, salt and strained tamarind, then the crabs. Cover and cook 8 to 10 minutes.
Taste and add more salt if needed; if too spicy, add the sugar.
Add the beaten egg and gently mix for about 20 seconds until wispy, then turn off the heat.
Garnish with coriander and chives. Serve with rice.

Nutrition

Calories: 195kcal

Notes

Source: linsfood.com. Estimated nutrition per serving (350g): 816kJ/195kcal, Fat 9g (LOW, 13% RI), Saturates 1.4g (LOW, 7% RI), Sugars 7g (LOW, 8% RI), Salt 1.8g (MED, 30% RI). Estimates for general guidance only.