Singapore Chili Crab (One-Pot)

Name: Singapore Chili Crab (One-Pot)
Cuisine: singapore
Ingredients: 1 kg Fresh crab; 1 cup Tomato puree; 2 tbsp Red chili paste; 2 tbsp Soy sauce (low sodium); 3 cloves minced Garlic; 1 tbsp chopped Ginger; 1 medium chopped Onion; 1 cup Water; 1 tbsp mixed with 2 tbsp water Cornstarch; 2 stalks chopped Green onions

A recipe from singapore.

🇸🇬 singaporeOne-PotBudget Friendly

Nutrition (per serving)

520Calories

30 gProtein

38 gCarbs

20 gFat

9 gSugar

1150 mgSalt

Ingredients

1 kg Fresh crab
1 cup Tomato puree
2 tbsp Red chili paste
2 tbsp Soy sauce (low sodium)
3 cloves minced Garlic
1 tbsp chopped Ginger
1 medium chopped Onion
1 cup Water
1 tbsp mixed with 2 tbsp water Cornstarch
2 stalks chopped Green onions

Method

Heat a large skillet over medium-high, pour in a tablespoon of oil, and let it shimmer for about 30 seconds before adding the minced garlic and ginger, sautéing until fragrant, about 1 minute.
Add the chopped onion to the skillet, cooking until translucent, about 3-4 minutes, stirring frequently to avoid burning.
Stir in the tomato puree and red chili paste, mixing thoroughly, and let the sauce simmer for 5 minutes to meld flavors.
Add the crab pieces to the skillet, turning to coat them evenly in the sauce, then pour in the low-sodium soy sauce and water, bringing the mixture to a gentle boil.
Reduce heat to medium-low, cover the skillet, and simmer for 12-15 minutes until the crab is cooked through and the sauce has thickened slightly.
Stir in the cornstarch slurry, whisking constantly, and cook for an additional 2 minutes until the sauce reaches a glossy consistency.
Garnish with chopped green onions, serve hot with steamed rice or flatbread, and enjoy the fragrant, spicy broth.