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Singapore Chilli Crab

Singapore Chilli Crab
Singapore Chilli Crab
  • 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

  • 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.