Singapore

Chili Crab

Name: Chili Crab
Total time: 50 min
Yield: 3
Cuisine: Singapore
Ingredients: 1.5 kg Crab (e.g. brown crab); to taste Chilli & garlic; 200 g / 2 tbsp Passata & ketchup; 1 Egg; 2 cm Ginger; 1 tbsp each Sugar & rice vinegar; to serve Mantou buns

Singapore's crab in sweet-spicy tomato sauce

Chili crab was invented in 1950s Singapore and counts among the city-state's national dishes. A whole crab bathes in a thick sauce.

The sauce of chilli, tomato and egg is sweet, spicy and glossy; classically you dip fried mantou buns into it.

Servings3

Time50 min

LevelAdvanced

Ingredients

Crab (e.g. brown crab)1.5 kg
Chilli & garlicto taste
Passata & ketchup200 g / 2 tbsp
Egg1
Ginger2 cm
Sugar & rice vinegar1 tbsp each
Mantou bunsto serve

★ = available authentic in the Asia Boutique

Preparation

Split the crab and lightly crack the claws.
Blend chilli, garlic and ginger into a paste, fry it.
Add tomato, ketchup, sugar and vinegar, bring to a boil.
Let the crab cook through in the sauce.
Stir in beaten egg, serve with mantou.

Make it original

Chilli paste, rice vinegar and mantou buns for chili crab are in the Asia Boutique.

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