Chili Crab is the national dish of Singapore. When I was working there, I had the chance to eat this a lot. I got the recipe from an old Chinese Singaporean grandmother who taught me how to prepare the dish. It's so great, I want to share it with all of you. This is a must try.

Ingredients

4 serv.

chicken broth↗3⁄4 cup
catsup↗1⁄2 cup
soy sauce↗2 tablespoons
chili-garlic sauce↗1 tablespoon
rice vinegar↗1 tablespoon
sugar↗1 tablespoon
live dungeness crabs↗2
(or mud crabs)
cooking oil2 tablespoons
fresh garlic↗2 tablespoons
minced
fresh ginger↗1 tablespoon
minced
red chile↗1
seeded and minced
large egg↗1
slightly beaten
green onion↗
sliced 1 inch (garnish)

Step-by-step instructions

1
Mix the sauce ingredients in a small bowl and set aside.
2
In a very large pot of boiling water, parboil the crab for 3 minutes. Take out of the water and drain. Rinse the crab with cold water and drain again.
3
Pull off the top shell in one piece and reserve for additional garnish.
4
Remove and discard the gills and the spongy parts under the shell.
5
Twist off the claws and legs; crack them with a cleaver or a mallet. Now cut the body into 4 pieces.
6
Now in a large heated wok, add oil and swirl to coat the sides of the wok. add the garlic, ginger, and chili, and stir fry for 1 minute.
7
Add the crab, and stir fry an additional 2 minutes. Now add the sauce, reducing the heat to low. Cover and simmer, stirring once or twice, till the crab is cooked (6-7 minutes).
8
Finally stir in the egg and cook just until it begins to set (1 minute).
9
Arrange the crab and top shell on a large platter. Pour the sauce all over the crab and garnish with the green onion.
10
Serve right away with crusty bread to soak up the sauce.

Source: food.com

Original recipe ↗

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