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singaporean chili crab recipe

www.seriouseats.com
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Total: 15 minutes

Servings: 2

Cost: $10.10 /serving

Ingredients

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Instructions

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Step 1

In small bowl, stir cornstarch with 2 tablespoons water; set aside. In large wok with lid (or Dutch oven), heat oil over medium heat until shimmering. Stir in shallots, ginger, garlic, and chilies. Cook until fragrant, stirring, about 1 minute.

Step 2

Add crab pieces and broth. Increase heat to medium high and bring to a boil. Cover loosely and gently boil (decrease heat if necessary), until crab has turned red and is nearly cooked through, about 6 minutes.

Step 3

Remove cover and stir in tomato paste and chili sauce. Simmer 1 minute and season to taste with salt, sugar, or chili sauce. Stir in cornstarch and bring to boil to thicken.

Step 4

Remove from heat and stir in egg. Stir in green onions. Ladle into serving dish, sprinkle with Chinese parsley, and serve.