Singapore Chilli Crab

Name: Singapore Chilli Crab
Total time: 45 min
Ingredients: MAGGI Tomato Ketchup® Can 6x3.3kg SG 150 gm; MAGGI Chili Sauce® Can 6x3.3kg SG 100 gm; MAGGI Chef’sSecret ConcSeasPwdr® 6x1kg XO 10 gm; Cooking Oil 50 ml; Minced Garlic 40 gm; Tung San Chilli Carb Paste 200 gm; Water 900 ml; Oyster Sauce 30 ml; Sugar 40 gm; Mud Crab 2 Nos; Beaten Egg 2 Nos; Man Tou 10 Nos; Water (to mix with corn flour to form a slurry) 50 ml; Potato Flour 50 gm

Brand
Preparation time
45 min
Number of servings

16

Ingredients

MAGGI Tomato Ketchup® Can 6x3.3kg SG 150 gm
MAGGI Chili Sauce® Can 6x3.3kg SG 100 gm
MAGGI Chef’sSecret ConcSeasPwdr® 6x1kg XO 10 gm
Cooking Oil 50 ml
Minced Garlic 40 gm
Tung San Chilli Carb Paste 200 gm
Water 900 ml
Oyster Sauce 30 ml
Sugar 40 gm
Mud Crab 2 Nos
Beaten Egg 2 Nos
Man Tou 10 Nos

Potato starch mixture

Water (to mix with corn flour to form a slurry) 50 ml
Potato Flour 50 gm

Preparation

1

Clean the crabs thoroughly, remove the gills, and crack the claws slightly to allow the sauce to penetrate. Cut the bodies into halves or quarters.
2

In a wok, heat oil over medium heat.
3

Add chilli crab paste and minced garlic to the hot oil. Stir continuously until fragrant, ensuring that the garlic does not burn.
4

Add the prepared mud crab into the wok. Simmer until cooked. for a few minutes until the crab is coated with the sauce and the aroma is released.
5

Once the crab is cooked, gradually add the beaten egg (if using) and the corn starch mixture (C) to thicken the velvety sauce as required.
6

Stir until the desired consistency is achieved.
7

Serve the braised chilli crab hot alongside deep-fried or steamed Man Tou.