World Flavors Cookbook

Chilli Crab

Name: Chilli Crab
Cook time: 20 min
Cuisine: Singapore
Ingredients: 2 large mud crabs (about 800g each) 3 tbsp oil 5 cloves garlic, minced 2 inches ginger, minced 4 shallots, minced 5 red chillies, blended into paste 1 cup tomato ketchup 1/2 cup sweet chili sauce 2 cups chicken stock 2 eggs, lightly beaten 1 tbsp cornstarch mixed with water Fresh cilantro for garnish Fried mantou buns for serving

Singapore's unofficial national dish; sweet, savory, and spicy mud crab stir-fried in a rich tomato and chili base.

Cuisine: Singapore

Ingredients

2 large mud crabs (about 800g each) 3 tbsp oil 5 cloves garlic, minced 2 inches ginger, minced 4 shallots, minced 5 red chillies, blended into paste 1 cup tomato ketchup 1/2 cup sweet chili sauce 2 cups chicken stock 2 eggs, lightly beaten 1 tbsp cornstarch mixed with water Fresh cilantro for garnish Fried mantou buns for serving

Instructions

1. Clean the crabs and chop into pieces. Crack the claws slightly. 2. Heat oil in a large wok. Sauté garlic, ginger, shallots, and chili paste until fragrant. 3. Add tomato ketchup, sweet chili sauce, and chicken stock. Bring to a boil. 4. Add the crab pieces. Cover and simmer for 10-15 minutes until the crab turns bright red. 5. Stir in the cornstarch slurry to thicken the sauce. 6. Turn off the heat and slowly pour in the beaten eggs, stirring gently to create silky ribbons. 7. Garnish with cilantro and serve hot with fried mantou buns for dipping.