Singaporean Chilli Crab

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 large crabs, about 3 lb
• 3/4 cup boiling water
• 2 medium onions, chopped
• 1 inch piece fresh ginger, grated
• 3 bird's eye chilies, finely chopped
• 3 garlic cloves, finely chopped
• 1 stalk lemongrass, chopped (tender inner leaves)
• 1 teaspoon shrimp paste (optional)
• 3 green onions, chopped
• 2 teaspoons cornstarch
• 3 tablespoons oil
• 1 tablespoon grated palm sugar (or brown sugar)
• 3 tablespoons tomato paste
• 1 egg, lightly beaten

Recipe

• 1 clean the crabs.
• 2 heat the oil in a wok or large skillet and stir fry the onion, ginger, garlic, lemon grass, shrimp paste (if using) and two-thirds of the chillies for two minutes.
• 3 add the crab and boiling water, reduce the heat and cook 8 minutes longer. transfer the crab to a plate.
• 4 chop the crabs into 4 to 6 pieces with a large cleaver, leaving the legs attached. crack the claws with a mallet or pestle.
• 5 mix the cornstarch into a little cold water.
• 6 add the sugar and tomato paste to the wok and combine well.
• 7 add the cornstarch solution and continue stirring until the mixture thickens.
• 8 add the lightly beaten egg, stir continuously to form small tiny strands.
• 9 return the crab to the wok, stirring until well-coated with the sauce.
• 10 place on a serving platter and garnish with the green onions and remaining chillies.
• 11 serve hot.