Chili Crab

Touted as the culinary emblem of Singapore, Chili Crab is a well known dish in the Lion City that not having it while visiting the country is tantamount to saying you didn't have the best experience at all. Many claim it to be among the city-states' must try foods. As a proof to this claim, it's listed on the 35th spot in the World's 50 Most Delicious Foods by CNNgo.
 
Chili Crab is a dish that provides you with a good mix of taste sensation. It's slightly sweet, savoury and spicy. There are a lot of variations and different ways of preparing this dish. But really, it's just simple and easy to make. So, if you're keen on taking the challenge of making your own at home sans the pricy tags that most popular restaurants charge you, this recipe from BBC Good Food - Asian Edition is satisfying enough. Also, you can personalize it according to your own liking. Adjust the level of ingredients when necessary. As they say, anyone can whip a hearty dish only if he believes in the culinary power of his hands. That's a mantra I always adapt in my kitchen. Hence, the recipe below is my modified version.
 
Note: This is mild spicy by Singapore standard (or maybe not spicy at all to some). If you want it real spicy and hot, add 3 tbsps of finely chopped chili in number 1 of preparation. I have kids who will taste it ergo, I have to keep the level of spiciness at a bare minimum.
 
CHILI CRAB
 
What you need:
3 tbsp olive oil
2 - 3 tbsps garlic, finely chopped
2 - 3 tbps ginger, julienne
1 1/2  tsp chili sauce
3 tbsp tomato sauce (or to taste)
1 tbsp sugar
2 tbsp light soy sauce
4 tsp sesame oil
2 Mud Crubs (med - large size)
250ml chicken stock
2 eggs, beaten
1 tbsp cornflour, dissolved in 2 tbsps water
 
How to make:
1. Heat olive oil in a wok on med-high heat. Saute garlic and ginger until fragrant.
2. Add chili sauce, tomato sauce, sugar, soy sauce and sesame oil. Stir for 1 min.
3. Add the crab and cook, stirring continuously for another min then add the chicken stock.
4. Stir the mixture and bring it to a boil. Cover the wok and simmer for 10 mins or until the crab is cooked.
5. Add the eggs and the cornflour mixture to thicken the sauce. Mix thoroughly until the crab is coated in the sauce. If necessary, adjust the seasoning or tomato sauce to taste.
6. Serve with fried bread (mantou) or rice. Top with chopped coriander leaves or thin slices of spring onions (optional).
 

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