Recipe of the week: Singapore Chilli Crab

Ingredients:
450g Mud Crab, quartered and claws cracked
3 tblspn vegetable oil
8 cloves of garlic, roughly chopped
8 fresh red chilli, roughly chopped
1 egg
2 shallots, cut into finger length
1 teaspoon freshly squeezed lime juice
1 small bunch of coriander

For the sauce:
1 cup of water,
5 tblspns tomato ketchup
1 1/2 to 3 tblspns sugar, or according to taste
1 1/2 teaspoons cornflour
1 tblspn oyster sauce
1 teaspn pounded brown preserved soya beans or dark miso
¼ teaspn salt

Directions:

Heat the oil in a wok or shallow saucepan over high heat. Add garlic and stir-fry for 1 minute. Add the chilli, stir-fry till fragrant. Add the mud crabs. Fry well till the shells start turning red. Add the sauce ingredients and stir well. Cover with a lid and simmer until the shells are red. Break the egg into the wok and streak with a fork, simmer till cooked. Squeeze lime juice over and stir in shallots. Garnish with plenty of chopped coriander.

Thank you to Garth Welsh, Executive Chef at Sheraton Maldives Full Moon Resort and Spa for the recipe.

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Comments (2)

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  1. Kris Koeller says:

    A great recipe. I’ve been to Jumbo Seafood on the East Coast in Singapore many times, and this is one of their signature crab dishes.

  2. Eric says:

    Thanks for this recipe, i will definitely be trying this down at the beach soon.

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