Chilli Crab
Indulge in the ultimate seafood comfort dish with this bold and flavorful Chilli Crab recipe! Perfectly cooked fresh crabs are simmered in a luscious, tangy sauce made with tomato ketchup, sweet chili sauce, and a tantalizing blend of garlic, ginger, and red chilies. The richness of oyster and soy sauces complements the sweet and spicy flavors, while a silky drizzle of beaten egg adds a luxurious touch to the dish. This vibrant creation is garnished with fresh spring onions and cilantro for a bright finish. Serve it with steamed rice or fluffy mantou buns to soak up every last drop of the irresistible sauce. Ideal for family dinners or special occasions, this Chilli Crab brings the heat and heartiness of iconic seafood cuisine straight to your table.
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Recipe Information
Ingredients
- 2 pieces Fresh crabs (medium-sized, cleaned and cut into halves)
- 3 tablespoons Cooking oil
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (finely grated)
- 3 pieces Red chilies (finely chopped)
- 5 pieces Shallots (finely chopped)
- 5 tablespoons Tomato ketchup
- 4 tablespoons Sweet chili sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- 1 teaspoon Cornstarch
- 1 cup Water
- 2 pieces Eggs (lightly beaten)
- 2 tablespoons Spring onions (finely chopped, for garnish)
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
Clean the crabs thoroughly and cut each into halves. Lightly crack the claws and large leg segments to allow the sauce to penetrate for more flavor.
In a large wok or deep skillet, heat the cooking oil over medium heat.
Add the minced garlic, grated ginger, chopped red chilies, and shallots to the wok. Sauté until fragrant, about 2-3 minutes.
Stir in the tomato ketchup, sweet chili sauce, oyster sauce, soy sauce, and sugar. Mix well to create a thick, flavorful base.
Whisk the cornstarch with the water in a small bowl to create a slurry. Slowly pour the slurry into the wok while stirring to achieve your desired sauce consistency.
Increase the heat to medium-high, and bring the sauce to a gentle simmer.
Carefully place the crab halves into the wok, turning to coat them thoroughly in the sauce. Cover the wok with a lid and let the crabs cook for 12-15 minutes, stirring occasionally to ensure even cooking.
Once the crab is cooked and bright orange, slowly drizzle the beaten eggs into the wok while stirring gently. This will create a silky, textured finish in the sauce.
Remove the wok from heat and garnish the dish with chopped spring onions and fresh cilantro.
Serve the dish hot with steamed rice or mantou buns to soak up the delicious sauce.
Nutrition Facts
Calories |
1443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 4948 mg | 215% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 76.2 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 554 mg | 43% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1713 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
