Chilli Crab Recipe
Indulge in our Chilli Crab recipe, featuring succulent crab stir-fried in a rich, savory sauce with bold chilies, garlic, and ginger. This dish perfectly balances spicy, sweet, and tangy flavors for an unforgettable seafood experience.
Ingredients
- 2 whole Crab (about 1.5 kg) cut into pieces
- 3 tbsp oil
- 1 large onion finely chopped
- 4 cloves garlic, minced
- 2 inch piece ginger minced
- 5 red chili peppers chopped
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/4 cup tomato ketchup
- 1/4 cup chili sauce
- 2 tbsp sugar
- 1 tbsp rice vinegar or white vinegar
- 1 cup chicken stock
- 2 tbsp cornstarch mixed with 3 tablespoons water
- 2 large eggs lightly beaten
- Salt to taste
- Fresh cilantro for garnish
Instructions
Prepare the Chili Paste:
- Blend the soaked dried chilies, belacan, garlic, shallots, sugar, and oil until smooth. Set aside.
Cooking the Crab:
- Heat the oil in a large wok or deep pan over medium-high heat.
- Add the chopped onions, garlic, and ginger. Stir-fry until fragrant.
- Add the prepared chili paste and chopped red chili peppers. Cook for another 2-3 minutes until the oil separates from the paste
Sauce
- Add the soy sauce, oyster sauce, tomato ketchup, chili sauce, sugar, and rice vinegar. Stir well to combine
- Pour in the chicken stock and bring the mixture to a boil
Cook the Crab:
- Add the crab pieces to the sauce. Stir to coat the crab with the sauce.
- Cover the wok and let the crab cook for about 10-15 minutes, stirring occasionally, until the crab meat is cooked through.
Thicken the Sauce
- Add the cornstarch mixture to the wok. Stir well to thicken the sauce
- lowly pour in the beaten eggs, stirring continuously to create egg ribbons in the sauce.
Final Touches
- Taste and adjust seasoning with salt if necessary.
- Garnish with fresh cilantro.
Serve
- Serve the chili crab hot with steamed rice or mantou (Chinese steamed buns) to soak up the delicious sauce.