Description
A flavorful and spicy Singaporean dish featuring crabs cooked in a rich chili sauce.
Ingredients
Scale
- 2 large crabs (about 2 pounds each), cleaned and cut into pieces
- 1/4 cup vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 2–3 red chilies, chopped (adjust to taste)
- 1/4 cup tomato ketchup
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 cup chicken broth
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- 2 green onions, chopped (for garnish)
- Fresh cilantro, for garnish
Instructions
- Heat the vegetable oil in a large wok or deep skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic, grated ginger, and chopped red chilies. Cook for another 2 minutes until fragrant.
- Add the crab pieces to the wok, stirring to coat them in the aromatics. Cook for about 5 minutes until the crab starts to turn red.
- In a bowl, mix together the tomato ketchup, sweet chili sauce, soy sauce, oyster sauce, and sugar. Pour this mixture over the crab.
- Add the chicken broth and bring the sauce to a simmer. Cover and cook for 10-15 minutes, allowing the crab to absorb the flavors.
- Stir in the cornstarch mixture to thicken the sauce. Cook for an additional 2-3 minutes until the sauce is glossy and thickened.
- Remove from heat and garnish with chopped green onions and fresh cilantro before serving.
Notes
- For a spicier kick, add more chopped red chilies or a dash of hot sauce.
- Serve with steamed rice or crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Singaporean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg