Singapore Chili Crab

Name: Singapore Chili Crab
Cuisine: singapore
Ingredients: 1 kg Fresh blue crab, cleaned; 4 tbsp Chili paste; 100 g Tomato puree; 2 cloves Garlic, minced; 1 medium Onion, finely chopped; 1 tsp Ginger, grated; 1 tsp Sugar, brown; 2 tbsp Soy sauce, low sodium; 250 ml Water; 2 tbsp Vegetable oil; 1 tbsp Fresh cilantro, chopped; 1 tbsp Green onions, sliced

A recipe from singapore.

🇸🇬 singaporeQuick MealLow SodiumOne-Pot

Nutrition (per serving)

610Calories

32 gProtein

38 gCarbs

28 gFat

5 gSugar

1150 mgSalt

Ingredients

1 kg Fresh blue crab, cleaned
4 tbsp Chili paste
100 g Tomato puree
2 cloves Garlic, minced
1 medium Onion, finely chopped
1 tsp Ginger, grated
1 tsp Sugar, brown
2 tbsp Soy sauce, low sodium
250 ml Water
2 tbsp Vegetable oil
1 tbsp Fresh cilantro, chopped
1 tbsp Green onions, sliced

Method

Heat the vegetable oil in a large, wide skillet over medium-high heat until shimmering, about 30 seconds, then add the minced garlic, chopped onion, and grated ginger, sautéing until the onion becomes translucent, approximately 4 minutes.
Stir in the chili paste and tomato puree, cooking for 2 minutes while continuously stirring to prevent burning and to develop a uniform sauce.
Pour in the water and brown sugar, bringing the mixture to a gentle boil, then reduce the heat to a simmer, allowing the sauce to thicken slightly, about 5 minutes.
Add the cleaned crab pieces, covering them with the sauce, and simmer for 10–12 minutes, turning the crab occasionally, until the shell turns a vibrant orange and the meat is opaque and firm.
Adjust the seasoning with low-sodium soy sauce, tasting as you go, and ensure the broth is neither too thick nor too watery.
Finish by sprinkling chopped cilantro and sliced green onions over the crab, serving immediately with steamed rice or flatbread, ensuring each plate has a generous portion of crab and sauce.