- 1 lb mud crabs / soft shelled crabs
- 1 egg
- 3 tablespoons vegetable oil
- 2 spring onions (scallions)
- 8 cloves garlic
- 8 fresh red chili
- 1 teaspoon lime / lemon juice
- 1 bunch cilantro
Ingredients for the sauce:
- 1 cup water
- 5 tablespoons ketchup
- 2 tablespoons sugar
- 1.5 teaspoons cornflour
- 1 teaspoon dark miso
- Salt to taste
Roughly chopped garlic and red chili. Cut scallions into 1 inch length.
Over a high heat, heat oil in a wok. Stir fry garlic for a minute, add chili and stir fry for another minute.
Add crabs, fry until the shells start to turn red. Add sauce ingredients and stir well. Cover with lid and simmer until the shells are fully red.
Break the egg into the wok, scramble well within the sauce over the crabs. Simmer for 2 minutes. Stir in lime juice and scallions, mix well.
Serves with white bread, steamed Chinese mantou buns, or freshly cooked rice.
DO YOU KNOW THAT ...
Singapore Chili Crab was one of CNN Go's list of World's 50 most delicious foods? This Singaporean national dish is known for its sensuous, sweet savory flavor that comes in a fluffy texture. It is very popular in Singapore and Malaysia, sold anywhere from pushcarts to high-end restaurants all over the island. They key to the dish is fresh succulent crabs in a hearty, sweet, and spicy gravy. Singaporeans eat this dish with their fingers and use white bread (or Chinese mantou buns) to mop up the delicious gravy. Most restaurants provide wet towels or a bowl of lime water to wash hands after eating this dish. This dish is rich, luxurious, and very satisfying - no wonder it is the most popular way of eating crabs in Singapore!
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