Singapore Chilli Crab
INGREDIENTS:
Meat:
- 1-2 large mud crabs, broken down and shells cracked
Spice paste:
- 1/2 cup soaked dried chillies
- 5-10 pcs fresh chillies (deseeded)
- 2 tbsp soy bean paste (Taucu)
- 8 garlic cloves
- 8 shallots
- 4 inch ginger, sliced
- 1 inch belacan
Sauce:
- 300ml tomato puree
- 1/2 cup sweet chili sauce
- 1/2 cup ketchup
- 1/4 cup sugar
- 2 beaten eggs
Garnish:
- Onion leeks, sliced
- Cilantro
Sides:
- Fried Mantou buns
INSTRUCTIONS:
- In a food processor, blend together all of the ingredients listed under spice paste above until smooth.
- Ina wok, sautĂŠ mixture in about 1/2 cup of oil for about 10 mins. Add in tomato puree and cook down for another 20 mins or until the oil starts releasing.
- Add in your sweet chili, ketchup and sugar.
- Add in your crab along with about 4 cups of water and cook for around 8-10 mins. Remove crabs and stir in your beaten eggs.
- Add back your crab and keep warm until ready to serve.
- Deep fry your mantou buns until golden brown.
- Serve your chilli crab with a lot of sauce, top with sliced onion leeks and cilantro, serve with your golden mantou buns and enjoy â¤ď¸
