Ingredients with Measurements:
- 2 lbs of fresh crab
- 1 tbsp of vegetable oil
- 1 tbsp of butter
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp of ginger, minced
- 2 red chillies, chopped
- 1 tbsp of tomato paste
- 1 tbsp of soy sauce
- 1 tbsp of oyster sauce
- 1 tbsp of sugar
- 1/2 cup of chicken broth
- 1 tbsp of cornstarch
- Salt and pepper to taste
- Cilantro for garnish
Special Equipment Needed:
- Large wok or pan
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Clean the crab and remove the top shell, gills, and apron. Cut the crab into pieces.
2. Heat the vegetable oil and butter in a wok or pan over medium heat.
3. Add the onion, garlic, ginger, and red chillies. Stir-fry for 2-3 minutes until fragrant.
4. Add the tomato paste, soy sauce, oyster sauce, and sugar. Stir-fry for another 2-3 minutes.
5. Add the crab pieces and stir-fry for 5-7 minutes until the crab turns pink.
6. Mix the cornstarch with the chicken broth and add it to the wok or pan. Stir-fry for another 2-3 minutes until the sauce thickens.
7. Season with salt and pepper to taste.
8. Garnish with cilantro and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 12g
- Carbohydrates: 10g
- Protein: 35g
Substitutions for ingredients:
- Vegetable oil can be substituted with canola oil or peanut oil.
- Butter can be substituted with margarine or vegetable oil.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add more chillies for a spicier version.
- Use prawns or lobster instead of crab.
- Add vegetables such as bell peppers or bok choy.
Tips and Tricks:
- Use fresh crab for the best flavor.
- Crack the crab claws before cooking to make it easier to eat.
- Serve with steamed rice to soak up the sauce.
Storage Instructions:
- Store leftover crab in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- Reheat in a wok or pan over medium heat until heated through.
Presentation Ideas:
- Serve in a large serving dish with the crab pieces arranged on top.
- Garnish with cilantro and sliced red chillies.
Garnishes:
- Cilantro
- Sliced red chillies
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested Side Dishes:
- Stir-fried bok choy
- Steamed broccoli
Troubleshooting Advice:
- If the sauce is too thick, add more chicken broth.
- If the sauce is too thin, mix more cornstarch with water and add it to the wok or pan.
Food Safety Advice:
- Make sure the crab is fresh and cooked thoroughly.
- Wash your hands and utensils after handling raw crab.
Food History:
- Chilli crab is a popular dish in Singapore and Malaysia.
Flavor Profiles:
- Spicy, savory, and slightly sweet.
Serving Suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Singaporean