- 1 pound whole Dungeness crab
- 5 tablespoons ketchup
- 1 cup water
- 2 tablespoons cornstarch
- 3/4 teaspoon dark soy sauce
- 5 tablespoons vegetable oil
- 7 cloves garlic, crushed
- 2 tablespoons chopped shallots
- 10 red chili peppers, pounded with seeds
- 3/4 teaspoon lemon juice
- 1 egg, beaten
- 4 green onions, minced
- Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.
- In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
- Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.
- Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
- Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.
06/13/2019
recipepes.com
singaporean chile crab, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
