How to Make | Singapore Chile Crab

crab

🥗Healthier: tofu

💰Cheaper: chicken

Tofu offers a plant-based option, while chicken is more affordable.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor, while canola is budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is natural, while brown sugar is a cost-effective alternative.

Prep the crab by removing the shell: wedge a knife into the flap on the back and lift it off carefully to keep the crab mustard intact.

Use scissors to remove the mouth and gills of the crab.

Break the crab down into individual pieces by removing the claws and then cutting the body in half with a cleaver.

Cut the body into smaller pieces, ensuring to keep the yellow mustard for flavor.

Heat vegetable oil in a wok over medium heat until shimmering.

Add minced garlic, ginger, and chopped onion; sauté until fragrant, about 2-3 minutes.

Stir in chopped red chili and tomato paste; cook for 2 minutes until well combined.

Add soy sauce, sugar, and vinegar; mix thoroughly and bring to a simmer.

Carefully add the cleaned crab to the wok; toss to coat in the sauce.

Cover and cook for 10-15 minutes, stirring occasionally, until the crab is cooked through.

Mix cornstarch with water to create a slurry; add to the wok and stir to thicken the sauce.

Once thickened, crack an egg into the sauce and stir gently to incorporate.

Garnish with chopped green onions before serving.

Serve hot with steamed rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens