Chili Crab
A recipe from singapore.
🇸🇬 singaporeLunchStreet Food
Nutrition (per serving)
700Calories
30 gProtein
35 gCarbs
40 gFat
6 gSugar
2000 mgSalt
Ingredients
- 1 (500 g) Fresh crab, cleaned
- 4 Garlic cloves, minced
- 1 tbsp Ginger, minced
- 1 tsp Red chili flakes
- 2 tbsp Tomato paste
- 2 tbsp Soy sauce
- 1 tsp Sugar
- 1 tbsp Vinegar
- 2 Egg whites
- 1 cup Water
Method
- Heat a wide skillet over medium‑high heat, add a splash of oil, and sauté minced garlic and ginger until aromatic, about 1 minute.
- Add the red chili flakes and tomato paste, stirring continuously for 2 minutes until the mixture turns a deep red hue.
- Pour in soy sauce, sugar, vinegar, and water, then bring the sauce to a gentle boil, letting it reduce by half over 5 minutes.
- Stir in the egg whites, whisking constantly to create a silky, thickened sauce that coats the pan.
- Slide the cleaned crab into the skillet, turning to coat each shell with the sauce, then simmer for 8–10 minutes until the crab is tender and the sauce has thickened.
- Serve the chili crab hot, accompanied by steamed buns or rice to soak up the flavorful sauce.
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