Singaporean Chili Crab in Sour Spicy Sauce

The people of Singapore take their Chili Crab seriously, and Singaporean chefs prepare it like nowhere else on earth. A special, very spicy and delightfully sour sauce is the key. Wild caught Caribbean Dungeness Crabs, cooked to tender perfection, have a slightly sweet taste. So, when you have Singaporean Chili Crab, it is a spicy, sweet, sour and savory experience – absolutely fantastic!

(Photo Attributed to Author: megawatts66)

Singaporean Chili Crab in Sour Spicy Sauce Recipe-

Ingredients:

2 lb. fresh Dungeness crab meat, cut into bite-sized chunks or “fingers” (You can also use whole crabs, but it is a lot of work and takes skill to prepare them properly)
1 tbsp. cornstarch
7 tbsp. peanut oil
2 tbsp. crab and shrimp boil concentrated liquid
1/2 cup minced shallots
2 tbsp. freshly grated ginger root
4 tbsp. minced garlic (freshly minced – please do not use store bought, packaged minced garlic)
4 Thai Birds Eye dried chili peppers, rehydrated in warm water, then minced (Note: if you like super hot and spicy, leave the seeds in. For less heat, discard the seeds)
2 cups chicken broth
1/4 cup tomato paste
1/2 cup ABC Chili Sauce
1 large egg, whisked until frothy
1/2 cup chopped fine green onions
sugar, salt and pepper, to taste
1 cup fresh Chinese parsley leaves (you can substitute fresh cilantro, the flavor is so close to identical)
Freshly steamed rice or steamed Chinese buns to serve as accompaniment

You will want to have: A good quality, sturdy and large wok, with a lid

Directions:

Using a small mixing bowl, stir cornstarch with 2 tablespoons water, until smooth, then set aside for now.
Heat the oil in your wok over medium high flame, until the oil will pop and snap if you drop a droplet of water in it.
Stir in the ginger, garlic, shallots, and chilis. Cook for only about a full minute, stirring, until you smell a wonderful, fragrant bouquet of aromas.
Next, add in the crab pieces and broth. Increase heat to achieve a vigorous, rolling boil. Reduce the heat to just a good, lively simmer. Place the lid on, slightly ajar, and gently cook until the crab meat has turned red and is cooked almost all the way through – 5 to 6 minutes should do it.
Take the cover off, and stir in tomato paste, crab and shrimp boil liquid concentrate, and chili sauce. Allow to simmer for a good minute, then do a taste test. Season to taste with salt, pepper, and sugar. You may also want to stir in a bit more of the chili sauce.
Stir in the liquefied cornstarch and bring the mixture back up to a soft boil to achieve a thicker sauce.
Take the wok off of the burner, and then stir in the whisked egg as well as the chopped green onions.
To serve your Singaporean Chili Crab, ladle a generous portion into each serving dish, and garnish with a sprinkling of Chinese parsley or cilantro leaves.

Note: For more delicious Singaporean recipes, click here.