Singapore chilli crab - Great British Chefs

Step 1

Heat the oil in a large wok. Add the crab pieces and stir-fry for 3 minutes and remove. Then add the garlic and the ginger and stir fry for a minute

Step 2

Add the brown meat and juices from the back shell, the tomato ketchup, red chillies, soy sauce, water and black pepper and cook down for a few minutes. Then add the crab pieces back to the wok. Cover and simmer over a medium heat for 2 – 3 minutes

Step 3

Spoon the crab on to 1 large plate or 4 soup plates, sprinkle over the shredded spring onions and chopped coriander, serve straight away and get cracking and picking. Napkins will be needed!