VariousRecipess Chili Crab is one of the signature dishes that you must try when visiting Singapore. Unlike Padang sauce, the Chili Crab sauce has a more balanced sweet, spicy and savory taste. Usually this serving sauce is also used as a dip for a piece of warm fried mantau. We can also make it ourselves without having to go to Singapore just to enjoy Chili Crab. Here are the ingredients and how to make it.
Ingredients.
2 tails of approximately 300 grams, this crab is for 4 servings.
2 tablespoons of cooking oil.
500 milliliters of shrimp stock
8 tablespoons of tomato sauce
4 tablespoons of chili sauce
3 tablespoons of soy sauce
3 tablespoons of brown sugar, fine comb
1 tablespoon of angciu
½ measuring spoon of salt
1 egg, shake off
2 measuring spoons of cornstarch, dissolve with 1 tablespoon of water
2 tablespoons of unsalted butter
1 stalk of coriander leaves
Seasoning, To Puree
8 grains of shallots
6 cloves of garlic
4 large red chilies
2 curly red chilies
2 centimeters ginger
½ tablespoon of grilled shrimp paste
Here's How to Make It Yes
I. Open the crab shell, then split the crab's body into 2 parts. Hit the clamp a little bit, set aside.
II.Heat the oil in a pan, sauté the ground spices until fragrant. Add broth, tomato sauce, chili sauce, soy sauce, brown sugar, angciu and salt, stir until smooth. Cook until boiling.
III.Add the crabs, cook until the crabs are cooked. Remove the crab pieces and arrange on a serving plate, letting the rest of the sauce sit in the pan.
IV.Cook the sauce again until it boils, add the eggs, stir gently until the eggs are stringy.
V. Add the cornstarch solution and unsalted butter. Cook until the sauce thickens. Remove, pour directly over the crab. Garnish with coriander leaves. Serve with fried mantau.
Here are tips on how to clean crabs
Brush the crab with a toothbrush to remove sand or other dirt in the crab's body
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