Sew Much Fun to Give: Singaporean Chilli Crab

Ingredients:

2 large mud crabs (around 1-1.5 kg total weight), cleaned and chopped into large pieces

4 tablespoons vegetable oil

2 shallots, finely chopped

3 garlic cloves, minced

1 inch ginger, grated

2 dried chilies, soaked in hot water for 15 minutes

1 tablespoon tomato paste

1 cup ketchup

1/2 cup chicken broth

1/4 cup water

2 tablespoons brown sugar

1 tablespoon soy sauce

1 tablespoon white vinegar

1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

2 eggs, lightly beaten

Salt and freshly ground black pepper to taste

Fresh cilantro, chopped, for garnish (optional)

Instructions:

Heat the oil: In a large wok or Dutch oven, heat the vegetable oil over medium heat.
Sauté the aromatics: Add the shallots, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
Incorporate the chilies: Remove the dried chilies from the soaking water and discard the stems. Roughly chop the chilies and add them to the wok. Sauté for another minute.
Build the sauce: Add the tomato paste, ketchup, chicken broth, water, brown sugar, soy sauce, and vinegar. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Season and thicken: Season the sauce with salt and pepper to taste. Add the cornstarch slurry and cook for another minute, or until the sauce thickens slightly.
Add the crabs: Gently add the crab pieces to the wok and ensure they are coated evenly with the sauce. Cover the wok and simmer for 10-15 minutes, or until the crabs are cooked through.
Egg enrichment: Push the crab pieces to the side and pour the beaten eggs into the centre of the wok. Scramble the eggs slightly, then allow them to set and incorporate them with the crab and sauce.
Finalise and serve: Give the chilli crab a final stir and taste for seasoning adjustments. Garnish with chopped fresh cilantro (optional) and serve immediately with fried mantou buns for dipping in the glorious sauce.

Tips:

You can adjust the amount of chilli peppers to your spice preference.
If you can't find mud crabs, substitute with blue crabs, dungeness crabs, or even large shrimp.
Don't be afraid to get messy while eating this dish! Crack open the crab claws and use utensils or your hands to enjoy every bit of the flavourful meat and sauce.
Leftover chilli crab can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or chicken broth to loosen the sauce if needed.

Nutritional Information:

(Based on a serving for 1 person)

Enjoy this iconic Singaporean dish and prepare for a taste bud adventure!

Sew Much Fun to Give