Ingredients with Measurements:
- 2 live crabs (about 1 kg each)
- 1 cup cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 egg
- 1/4 cup water
- 1/4 cup vegetable oil
- 2 tbsp butter
- 1/4 cup chopped garlic
- 1/4 cup chopped ginger
- 1/4 cup chopped red chili
- 1/4 cup chopped green onion
- 1/4 cup ketchup
- 1/4 cup sweet chili sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1 tbsp cornstarch
Special equipment needed:
- Large wok or frying pan
- Tongs
- Kitchen thermometer
Step-by-step instructions:
1. Clean the crabs by removing the top shell, gills, and stomach. Cut the crabs into quarters.
2. In a bowl, mix together cornstarch, salt, black pepper, garlic powder, onion powder, and paprika.
3. In another bowl, beat the egg and water together.
4. Dip the crab pieces in the egg mixture, then coat with the cornstarch mixture.
5. Heat the vegetable oil in a large wok or frying pan over medium-high heat. Fry the crab pieces until golden brown and crispy, about 5-7 minutes. Use tongs to remove the crab pieces from the oil and place them on a paper towel-lined plate to drain excess oil.
6. In the same wok or frying pan, melt the butter over medium heat. Add the garlic, ginger, red chili, and green onion. Stir-fry for 1-2 minutes until fragrant.
7. Add the ketchup, sweet chili sauce, soy sauce, rice vinegar, sugar, and water to the wok or frying pan. Stir well and bring to a boil.
8. Mix the cornstarch with a little water to make a slurry. Add the slurry to the wok or frying pan and stir until the sauce thickens.
9. Add the fried crab pieces to the wok or frying pan and toss to coat with the sauce.
10. Serve hot with steamed rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Frying oil temperature: 180°C (350°F)
Serving size:
- 4 servings
Nutritional information:
- Calories: 520
- Fat: 23g
- Carbohydrates: 51g
- Protein: 27g
Substitutions for ingredients:
- Instead of live crabs, you can use frozen crab legs or claws.
- Instead of cornstarch, you can use potato starch or rice flour.
- Instead of vegetable oil, you can use peanut oil or canola oil.
- Instead of sweet chili sauce, you can use sriracha sauce or chili paste.
Variations:
- You can add vegetables such as bell peppers, onions, or carrots to the sauce.
- You can use other seafood such as shrimp or squid instead of crab.
Tips and tricks:
- Make sure the oil is hot enough before frying the crab to ensure a crispy texture.
- Use a kitchen thermometer to check the temperature of the frying oil.
- Be careful when frying the crab as the oil may splatter.
- Use a slotted spoon or tongs to remove the crab from the oil to avoid burning yourself.
- To make the sauce spicier, add more red chili or chili paste.
Storage instructions:
- Store leftover crab in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the crab in a frying pan over medium heat until heated through.
Presentation ideas:
- Serve the crab on a large platter with steamed rice on the side.
- Garnish with chopped green onion or cilantro.
Garnishes:
- Chopped green onion
- Chopped cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
- Beer or white wine
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the crab is not crispy enough, increase the frying time or temperature.
- If the sauce is too thick, add more water or rice vinegar.
- If the sauce is too thin, add more cornstarch slurry.
Food safety advice:
- Make sure the crabs are fresh and alive before cooking.
- Clean the crabs thoroughly before cooking.
- Use a kitchen thermometer to check the temperature of the frying oil.
- Store leftover crab in the refrigerator and consume within 2 days.
Food history:
- Chilli crab is a popular dish in Singapore and Malaysia, and is believed to have originated in the 1950s.
Flavor profiles:
- Crispy, savory, sweet, and spicy.
Serving suggestions:
- Serve the crab with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Singaporean