CRAB SINGAPORE RECIPES
EASY CRAB RECIPES - OLIVEMAGAZINE
SINGAPORE CHILLI CRAB | GOURMET TRAVELLER
Steps:
- Whisk cornflour and 200ml water in a small bowl to combine and set aside.
- Process chilli and onion in a food processor until a paste forms and set aside.
- Heat oil in a large wok over medium heat. Add crab and stir-fry until starting to colour (3-4 minutes). Remove crab with a slotted spoon and set aside.
- Add chilli paste and stir until tender (7-10 minutes). Add ginger and garlic, stir until fragrant (2-3 minutes). Add tomato paste and stir until mixture darkens in colour (1-2 minutes). Add tomato purée and ketchup, bring to the simmer, add cornflour mixture, stir to combine, then add crab and cook, stirring occasionally, until orange and cooked through (10-12 minutes). Drizzle with egg, stir to coat, season to taste with soy sauce, sugar and salt and serve hot topped with coriander and spring onion, with bread or steamed rice.
Nutrition Facts : ServingSize Serves 8
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