Chili Crab


One of the many things that put a certain trademark in a place or a country is food. When we seek for descriptors of a place we've been to, normally we associate it with the foods it is known for. And when we talk about the country - Singapore, what else will top the list of the most popular dish here other than CHILI CRAB?! When this scrumptious dish landed unto my palate the first time I visited Singapore, I am more than convinced that it is one kind of dish to crave for! So back at home, I exerted all efforts finding the right recipe of Chili Crab that would suit my sensorial tastants. After much trial and error from one pot to another, I've finally stirred one that's just right for my taste buds. As every liking and palate are unique in everyone, I would recommend to those who would try the recipe to modify it in any which way you might like. Just go ahead and experiment!

Chili Crab

Ingredients: 2 large crabs (cleaned and cut into halves), 1 tbsp chopped garlic, 2 tbsp chopped onion, 1 tbsp ginger (finely chopped), salt and pepper to taste, 3 tbsp olive oil, tomato sauce, (to your own liking), oyster sauce (to your own liking), tomato catsup (to your own liking), 1 tbsp chili-garlic sauce, 1 egg (beaten), 1 tbsp cornstarch dissolve in 1 tbsp water, 1 tbsp brown sugar

Cooking Method: Lightly fry crabs in 2 tbsp olive oil until it turns red, set aside. Saute onion, garlic and ginger in remaining oil until fragrant. Add tomato sauce, oyster sauce, catsup, chili-garlic sauce and sugar. Allow to boil and simmer for 2 minutes. Season with salt and pepper. Add cornstarch solution and mix well. Allow the sauce to slightly thicken. Add back the fried crabs and cook until the meat of the crab is almost done. Stir in the beaten egg.

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