If you like seafood and hot, exciting flavors, this is the perfect dish for you!
Along with the outstanding taste, this dish has beautiful presentation
You should have a gorgeous red chili at the end of it all and your crabmeat will soak it all up! Spice things up a little and try this delicious meal!
This is a super popular Singaporean dish that can be found all over the place, from home kitchens to street vendors. The use of crab here is so perfect; the subtlety is amazing with the bold, spiciness (which you can cater to your preference) and the result is a knock out!
- 3 whole cooked Dungeness crabs
- 5 cloves garlic, minced
- 3 shallots, chopped
- 3 scallions, roughly chopped
- 2 Thai chiles, chopped, seeds removed
- 1 small piece fresh ginger, peeled and grated
- 1 egg, lightly beaten
- 1/2 cup cilantro, garnish
- 1/3 cup chili sauce
- 1/3 cup water, plus 2 tablespoons
- 1/4 cup tomato paste
- 6 tablespoons peanut oil
- 2 tablespoons soy sauce
- 1 tablespoon tamarind paste
- 1 tablespoon cornstarch
- Pull the main shell off the cooked crab, then remove the gills and soft, fleshy insides.
- Cut crab in half and cut between each leg. Crack each leg and claw and remove interior meat. Collect meat, place in a bowl and set aside.
- Whisk together 2 tablespoons water and cornstarch in a small glass and set aside.
- In a separate bowl, combine chili sauce, tomato paste, soy sauce and tamarind paste.
- Add water and stir together until smooth.
- Into a large wok or pan, heat peanut oil over high heat and ; garlic, shallots, scallions, chiles and cilantro, and cook for 1-2 minutes, or until fragrant.
- Reduce heat to medium-high and add the crabmeat and for 2 minutes, or until warmed through, then whisk in chili sauce.
- Add in cornstarch mixture and, stirring frequently, cook for 5-7 minutes, or until sauce has thickened.
- Remove from heat and vigorously whisk in beaten egg, then ladle onto serving plates and garnish with cilantro.
Recipe adapted from Serious Eats