Recipe: Chilli Crabs

by Habeeb Salloum, May 18, 2003 | Destinations: Singapore

Serves about 4

Versions of this dish are very popular among the Singaporeans.

2 tablespoons tomato paste
2 tablespoons soya sauce
1 tablespoon sugar
2 teaspoons corn starch
1 cup water
4 tablespoons vegetable oil
6 large cloves garlic crushed
3 medium chilli, finely chopped
2 tablespoons grated ginger
1 1/2 pounds cooked crab legs, each broken into 2 pieces
1 tablespoon lime juice
1 cup green onions, cut into 1 inch pieces
4 tablespoons chopped fresh coriander

Make a sauce by combining tomato paste, soya sauce, sugar, corn starch and water, then set aside.

Heat a heavy frying pan or wok to piping hot, then add oil, garlic, chilli and ginger and stir-fry for 1 minute. Add crab legs, then stir-fry for a further 2 minutes. Stir in sauce and bring to boil, then cover and cook over high heat for 5 minutes. Stir in remaining ingredients, then serve with each diner partaking of the crab legs along with sauce.

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