Cauliflower Chili Crab

Name: Cauliflower Chili Crab
Cuisine: singapore
Ingredients: 800g Crab legs; 400g Cauliflower rice; 2 tbsp Red chili paste; 3 tbsp Tomato puree; 3 Garlic cloves, minced; 1 tsp Ginger, grated; 1 tbsp Fish sauce; 1 tbsp Lime juice; 2 tbsp Vegetable oil; 2 tbsp Spring onions, sliced

A recipe from singapore.

🇸🇬 singaporeHigh ProteinLow CarbLow Sugar

Nutrition (per serving)

520Calories

32 gProtein

12 gCarbs

28 gFat

4 gSugar

1150 mgSalt

Ingredients

800g Crab legs
400g Cauliflower rice
2 tbsp Red chili paste
3 tbsp Tomato puree
3 Garlic cloves, minced
1 tsp Ginger, grated
1 tbsp Fish sauce
1 tbsp Lime juice
2 tbsp Vegetable oil
2 tbsp Spring onions, sliced

Method

Heat vegetable oil in a large wok over medium-high until shimmering, about 1 minute, then add minced garlic and grated ginger, sauté until fragrant, 30 seconds.
Add the crab legs to the wok, stir-frying them for 2 minutes until they start to turn pink.
Pour in the red chili paste and tomato puree, mixing thoroughly with the crab, cook for 1 minute until the sauce thickens slightly.
Add fish sauce and lime juice, stirring to combine, then pour in 200ml of water, bring the mixture to a gentle simmer.
Add cauliflower rice, stir well, and cover the wok, letting it simmer for 8 minutes until the cauliflower is tender and the sauce has reduced.
Season with salt to taste, garnish with sliced spring onions, and serve hot with a side of lime wedges for an extra zing.