Singapore Style Chili Crab
Singapore Style Chili Crab
A wonderful exotic dish that's sweet, spicy, and delicious!
Ingredients
- 2 unit whole cooked Dungeness crabs
- 2 tablespoon hot chili paste (sriracha)
- 3 tablespoon tomato paste
- 3 tablespoon shoyu
- 3 tablespoon rice wine vinegar
- 2 tablespoon dark brown sugar
- 3 tablespoon peanut oil
- 1 ginger (approx. 1 inch), peeled and finely minced
- 1 cup Maui or sweet onion, finely minced
- 4 clove garlic, finely minced
- 2 tablespoon cornstarch
- 1 egg yolk, beaten
- 2 tablespoon chopped fresh green onions, plus more for garnish
Instructions
- Pull the main shell off the crab and discard it.
- Remove the gray gills and the soft insides.
- Cut the body in half and then cut between each leg.
- Crack the legs and claws with the back of the knife or a hammer and set aside.
- In a bowl mix the chili paste, tomato sauce, shoyu, rice wine vinegar, and brown sugar; thin it with ¼ cup water and set aside.
- Pour the oil into a wok or large skillet over high heat.
- Add the ginger, garlic, and onion and cook for 1 minute.
- Add the crab and stir-fry for another minute.
- Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce.
- Take the cornstarch and add in water to make a paste.
- Thicken the sauce with the cornstarch.
- Add in the egg yolk and continue to stir.
- Put onto a platter and garnish with green onions.
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