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Singapore Chilli Crab
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| Ingredients Mud crab, well washed and chopped into sections 2 brown onions, peeled and roughly chopped 8 red chillies Belacan, thumb size piece | |
| ½ tbsp | vinegar |
| 6 tbsp | oil |
| 1 tbsp | tomato paste |
| 400ml | tomato puree |
| 4 tbsp | light soy sauce |
| ½ tsp | salt |
| 4 tbsp | sugar |
| Water | |
| ¼ tsp | corn or potato starch, mixed in ½ cup of water |
| 1 | egg |
| Coriander leaves, to garnish | |
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Preparation
Blend onions and chillies in a food processor for 30 seconds.
Heat oil in a wok and add onion and chilli paste.
M
Add belacan and continue to cook until most of the liquid from the onions evaporates.
Add vinegar, tomato puree, tomato paste, sugar and salt.
Add tomato sauce, starch and light soy sauce.
Add crab pieces and continue to cook over high heat until shell turns red.
Add starch.
Add egg and stir through gently.
Garnish with fresh coriander leaves.
Recipe uploaded with Shop'NCook for iPhone.
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