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Singapore Chili Crab


Serves 4


1 ½  tbl cornstarch

3 tbl water

1 egg

3 tbl peanut oil

½ cup shallots, minced

3 tbl ginger, minced

3 tbl garlic, minced

3 - 4 Thai chilis, de-seeded and minced

3 - 4 lb dungeness crab clusters, cooked 

2 cup chicken stock

1 cup canned tomatoes, pureed

3 tbl Thai sweet chili sauce

1 ½ tbl sesame oil

2 tbl ketchup

2 tbl soy sauce

½ tsp salt

¼ tsp white pepper 

1 tbl sambal oelek (optional)

2 tbl green onion, thinly sliced (used for garnish)

2 tbl cilantro, minced (used for garnish)


In a small bowl, combine cornstarch and water together, set aside.

Heat a wok or large saute pan over medium heat. Once the pan is hot, add the oil, shallots, garlic, ginger and chilis. Saute, stirring periodically allowing the vegetables to color slightly, roughly 6-7 minutes. Add crab to pan and toss to coat.

Add the chicken stock, Thai sweet chili sauce, ketchup, soy sauce, sesame oil, salt and white pepper. Bring to a boil, then reduce to a simmer, allowing crab to warm through in the developing sauce. Once the crab has been heated through, remove the crab to a platter and set aside. 

Turn heat up to medium-high and add half of the cornstarch-water mixture, making sure to stir while adding. Sauce should become noticeably thicker. Add the egg to the remaining cornstarch-water mixture and whisk until the egg is thoroughly combined. Lower the heat to medium-low and drizzle in the egg-cornstarch-water mixture. Do not stir for the first minute, allowing the egg to cook and take shape. Then stir the sauce and add the crab back to the pan again, tossing to coat.

Remove pan from heat and place crab on a serving platter. Taste sauce and adjust salt and pepper as needed. Add the sambal oelek now if extra heat is desired. Spoon sauce over plated crab. Garnish with green onions and cilantro.

Serve with steamed rice.