How to Make Singaporean Chili Crab, Part 2

crab

🥗Healthier: tofu

💰Cheaper: chicken

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

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

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

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

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

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness, while agave syrup is often less expensive.

Heat vegetable oil in a large 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 cook for another minute.

Add tomato paste, soy sauce, sugar, and vinegar; mix well and cook for 2-3 minutes.

Introduce the crab to the wok, coating it in the sauce.

Pour in water to create steam; cover and cook for 10-15 minutes until the crab is cooked through.

In a bowl, whisk the egg and cornstarch with a little water to create a slurry.

Uncover the wok and slowly stir in the egg mixture, allowing it to thicken the sauce.

Garnish with chopped spring onions and coriander before serving.

Serve hot with steamed buns or rice.

Cooking Techniques

Spice Level:

Allergens