Singapore Chili Crab

Sweet, savory, and perfectly spicy, this easy Singapore Chili Crab features tender, succulent crab coated in a rich tomato-based sauce bursting with garlic, ginger, and bold aromatics. Every messy, finger-licking bite is packed with irresistible flavor that’s perfect for sharing.

INGREDIENTS:

• 3 pieces Fresh Crabs
• 3 tbsp Light Olive Oil
• 2 tsp Shallots, finely chopped
• 10 cloves Garlic, finely chopped
• 1 tbsp Galangal, grated
• 1 tbsp Ginger, grated
• 1 stalk of Lemongrass, only the tender part, cut into rings
• 1 tbsp Spring Onion, cut into slices
• 3 tbsp Red Bell Pepper, chopped
• 2 tbsp Tomato Paste
• ¾ cup Tomato Ketchup
• ¼ cup Rice Vinegar
• 1 ½ cups Water
• 1 piece Red Chili, cut into slices
• 1 tbsp Sugar
• 2 pieces of Eggs, beaten
• 2 tsp Cornstarch
• Salt and Pepper, to taste

PROCEDURE:

1. Put your fresh crab into the freezer to avoid them moving around the steamer later, for about 15 minutes.
2. Once the steamer is ready, steam your crab for 15-18 minutes. Once done, remove the crabs from the steamer and set aside on a plate.
3. In a wider saucepan, turn your heat to medium. Put the light olive oil in, sauté the shallots for a minute, and let it caramelize.
4. Add in the garlic, lemongrass, galangal, ginger, spring onions, and red bell pepper. Let the aromatics sauté to blend in all their flavors.
5. Add the tomato paste; stir it gently. Add the tomato ketchup, rice vinegar, and water. Stir it slowly.
6. Add the sugar and red chili and let it simmer for 10 minutes to reduce the sauce.
7. Make the slurry: combine the cornstarch and water and add it to the sauce. Mix it until well blended. Simmer for another 3 minutes.
8. Season it with salt and pepper.
9. Once the sauce is ready, put the steamed crabs back into the sauce. Make sure to cover the crabs with sauce. 
10. Put the beaten egg and continue to swirl it to create a chili cloudy texture sauce. Cook for 2 minutes.
11. The dish is ready. On a wider plate, place the crabs, pour the sauce all over the crabs, and serve.