How to cook Singapore Chilli Crab ?

Cooking Instructions

Step 1 1 kg crab Clean the crab. Scrub shell with a brush to ensure no impurities. Cut crab into quarters. Crack the shell slightly and leave aside.

Step 2 6 chilli peppers (fresh) — 1 cm ginger — 2 shallot(s) — 8 garlic clove(s) — 2 tbsp oil Blend chillies, ginger and garlic and shallots. Heat oil in a pan over low heat. Then, sauté blended ingredients until fragrant.

Step 3 Add in the pieces of crab except for the upper section of the shell known as the carapace.

Step 4 1 tbsp fermented soybean paste (taucu) — 300 g water — 2 tbsp sugar — 4 tbsp ketchup — 1 tsp salt Add fermented bean paste and continue sautéing for 3 minutes. Add water to the pan and increase the heat to allow it to boil. Then, add sugar, ketchup and salt. Once it boils, place the carapace on top and cover with the lid. Cook at medium heat for 10 minutes

Step 5 1 tbsp corn four — 2 tbsp water — 2 egg(s) Mix cornstarch and water. Then, add to pan to thicken the gravy. Once gravy thickens, add beaten eggs to gravy and cook for 3 minutes.

Step 6 Dish it out and garnish with scallions and chilies. Serve with some fried steamed Chinese buns