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!
Singaporean Chili Crab in Sour Spicy Sauce Recipe-
- 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
- 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.
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