Singaporean Chile Crab
Directions
- 1Cut the upper most legs of the crab and keep them aside for crab stock.
- 2Boil crab legs in 500ml of water until the water reduces to half.
- 3Strain the crab stock and keep aside.
- 4Remove the meat from the crab legs.
- 5In a bowl, mix tomato ketchup, soy sauce, oyster sauce, tamarind paste, hot chili sauce, fish sauce, rice vinegar, palm sugar, egg, and crab stock.
- 6In a wok, saute onion, garlic, ginger, and green chilies until translucent.
- 7Add the crab meat and cook for 5 minutes on medium flame.
- 8Add the prepared sauce and cover and cook for 3 minutes.
- 9Add scallion and cilantro and mix well.
Ingredients
- 1.2 lb crab
- 500 ml water
- 3 tbsp tomato ketchup
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp tamarind paste
- 2 tbsp hot chili sauce
- 2 tsp fish sauce
- 1 tbsp rice vinegar
- 1 tbsp palm sugar
- 1 egg
- 3 tbsp oil
- 0.75 cup onion
- 0.25 cup garlic
- 0.25 cup ginger
- 2 green chili
- 1 cup scallion
- 1 cup cilantro
Equipment
knifecutting boardpotwokspatula
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