Chili Crab
Succulent Dungeness crab bathed in a rich, spicy and tangy tomato-chili sauce — a beloved Malaysian-Singaporean dish that's perfect for sopping up with fluffy steamed buns.
Nutrition· per serving · estimated
Ingredients15 items
Instructions
- 1
Clean the crab and cut it into 6 pieces; drain and discard any excess water.
- 2
Remove the tamale (mustard) from inside the crab shell and set it aside; discard the empty shells.
- 3
In a small bowl, mix the ketchup, Lingham's hot sauce, oyster sauce, Shaoxing wine, rice vinegar and 1 cup water to make the sour-and-spicy sauce; set aside.
- 4
Mix the cornstarch with 2 tbsp water to make a slurry, and beat the egg in a separate bowl.
- 5
Heat a wok over medium-high heat and add the oil.
- 6
Once the oil is hot, add the minced garlic and ginger and stir-fry until aromatic and slightly browned.
- 7
Add the crab pieces and the reserved tamale, stirring for about 10 seconds.
- 8
Pour in the sour-and-spicy sauce, stirring to coat the crab well.
- 9
Cover the wok with its lid and cook for about 4-5 minutes.
4:30 timer - 10
Stir in the cornstarch slurry to thicken the sauce, then drizzle in the beaten egg and gently stir to form silky ribbons. Season with salt to taste.
- 11
Serve hot with steamed buns (mantou) for sopping up the sauce.
Sign up to follow the full step-by-step instructions
Free, no card required.
Sign up freeAlready have an account? Log in