Chili Crabs 辣椒蟹. Cooking the best chilli crab with thick savoury sauce, just like at a hawker stall in Singapore is rather easy. Even in Malaysia, chilli crab is enjoyed by the locals. Look no further for an easy crab recipe.

Stir-fry until the crab is evenly coated and the meat is opaque. And what better way to enjoy it than to cook up a storm and share this treat with family and friends? Cleaning the crab Usually crab is alive and tied down with ropes when we buy it from the wet market. You can have Chili Crabs 辣椒蟹 using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chili Crabs 辣椒蟹

Prepare 5 of Crabs.
It's 5 cloves of Garlic (chopped).
You need 10 pcs of Chili's (chopped).
Prepare 8 tbsp of Tomota Sauce.
Prepare 8 tbsp of Thai Sauce.
You need 1 of Eggs.
It's Pinch of Salt.
You need Pinch of Sugar.
It's 2 pcs of Lemongrass.
You need of Potato Starch.

Turn off the heat and chili crab is done! Chilli Crab (also known as là jiāo páng xiè, 辣椒螃蟹) is a Southeast Asian seafood dish originating from Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick. Succulent crab doused in a sweet, spicy and tangy sauce - no one can resist one of Singapore's national dishes: The chilli crab.

Chili Crabs 辣椒蟹 step by step

Cleaning crabs and put aside....
Heat up the wok with 3tbsp vegetables oil and Stir-fried garlic & chili then add in lemongrass, tomato sauce & thai sauce... also add in some water to control the thickness of the sauce..
Add in all the crabs and covered for 3 minutes then salt & sugar add in for taste. Lastly add in the eggs stir well then potato starch to adjust the thickness of the chili sauce.. ready to be served with bread.

Singapore's number one culinary export to the world is none other than chilli crab, practically cementing its status as one of our unofficial national dishes. Try not to use frozen crab as the meat texture will deteriorate if it's being stored in the fridge for more than a day. Mince the garlic, onion, shallots and red chilis. Clean the crabs, cut into pieces, coat with tapioca starch. Then, fry the crabs in hot oil until it turns red.