Singaporean Chile Crab
Singaporean Chile Crab is a popular and iconic dish in Singaporean cuisine. The dish is known for its succulent crab meat coated in a sweet and spicy chili sauce that is irresistible to seafood lovers. The combination of fresh crab and the flavorful chili sauce has made this dish a must-try for locals and tourists alike.
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
3
Yield:
3 servings
Ingredients
Directions
Step 1
Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.
Step 2
In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
Step 3
Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.
Step 4
Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
Step 5
Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.
Nutrition Facts (per serving)
517
Calories
33g
Fat
30g
Carbs
29g
Protein
Complement
The origins of Singaporean Chile Crab can be traced back to the 1950s when a local chef, Cher Yam Tian, created the dish at his seafood restaurant. Since then, it has become a staple in Singaporean cuisine and is often considered a national dish. The dish is typically enjoyed with mantou, a type of Chinese steamed bun, which is perfect for soaking up the delicious chili sauce. Whether you're dining at a high-end restaurant or a local hawker center, you are sure to find this delectable dish on the menu, a testament to its popularity and lasting impact on Singaporean culinary culture.
