Singapore Chilli Crab
1 Large Mud Crab, cleaned (Snow Crab Legs & Claws Star Cut are a good alternative)
2 Brown Onions, roughly chopped
8 Small Red Chillies, chopped
125ml Vegetable Oil
250ml Tomato Puree
60ml Light Soy Sauce
55gm White Sugar
1 Tbsp Tomato Paste
2 Tsp White Vinegar
½ Tsp Salt
¼ Tsp Cornflour or potato starch, mixes with 125ml Water
1 Egg, lightly beaten
Coriander Leaves, to serve
• Remove the crab’s top shell and chop the crab into quarters. Crack the claws to allow the flavours to penetrate. Set aside.
• Place the onion and chilli in a food processor and process to a puree.
• Heat the oil in a wok over medium-high heat. Add the onion and chilli puree, and fry for 6-7 minutes until most of the liquid has evaporated and the paste begins to change colour. Add the tomato puree, soy sauce, sugar, tomato paste, vinegar and salt, and mix through. Add combined cornflour and water and bring to the boil.
• Add the crab pieces and cook, covered, over a medium heat for 8-10 minutes, turning occasionally, until the shells turn red and the crab is cooked through. Stir through the egg and toss lightly to coat. Garnish with coriander.