Singaporean Chile Crab

SUBMITTED BY: COOKIE1 PHOTO BY: Lisa Lai

"This recipe is well known in Singapore and is a great hit with tourists and locals alike! It is really spicy!!!"

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 3 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound whole Dungeness crab
5 tablespoons ketchup
1 cup water
2 tablespoons cornstarch
3/4 teaspoon dark soy sauce
5 tablespoons vegetable oil
7 cloves garlic, crushed
2 tablespoons chopped shallots
10 red chili peppers, pounded with seeds
3/4 teaspoon lemon juice
1 egg, beaten
4 green onions, minced

READ REVIEWS (3)

DIRECTIONS

Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.
In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.
Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.

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REVIEWS

Reviewed on Jan. 25, 2004 by AB32000

This recipe turned out a little different than I expected, but was still very enjoyable. It was a little too spicy for my daughter, but I actually added more hot pepper to spice it up even more. It is a very new way to enjoy crab.

4 users found this review helpful

Reviewed on Jul. 17, 2006 by AMYJOHNSON1

This recipe is delicious! We make it quite often, and sometimes substitute green chiles, which aren't quite as hot. We've also used king crab, which is more readily available. Served with white jasmine rice, it's really messy, but really addicting!

1 user found this review helpful

Reviewed on May 8, 2008 by Lisa Lai

Thank you for the recipe. It was very good and just as I remembered it in Malaysia! I didn't have any cili padi, so I used habanero instead. And I left out the lemon juice, just because i didn't have any. It still tasted food though!

0 users found this review helpful