Chili crab recipe 7
AuthoryvonneCategoryDifficultyIntermediate

If you think cooking chili crab is tedious, think again. Check out this recipe which took me less than 30 minutes to prepare and cook!

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

Chilli crab is undeniably one of Singapore's best dishes that most Singaporeans love to eat.  If you're afraid to put the crab to “sleep” or do not have enough time to slaughter the crab, you can get ready packed crabs from Vismark Chilli Mud Crab pack which can be found in most NTUC Supermarkets. I use Vismark Chilli Mud Crab which comes with the chilli paste. Even though the mud crab is frozen, the meat is juicy and firm.  It tastes good and sweet too.

Ingredients

 1 large mud crab or frozen Vismark Mud Cab
 1 pack ready-made chili crab sauce
 2 large eggs
 1 tsp olive oil
 2 pieces of garlic (chopped finely)
 1 tsp sugar
 1 tsp sea salt
 2 tbsp corn starch
 400 ml 9.5pH Kangen water
 Coriander or cut red chilli (optional, for ganishing)

Instructions

Preparation
1

Put frozen crab under 8.5pH running water for 30 secs and break open the shell.

2

Remove both claws and chop the crab.

Chili crab recipe 1

Cook it
3

Heat up wok on medium heat.

4

When oil is hot, add olive oil and garlic. Stir fry until fragrant. Add in Chilli Crab Sauce.

5

Add 400ml kangen water and bring to boil.

Chili crab recipe 3

6

On medium-low heat, put in chopped mud crab and simmer for 10 mins.

Chili crab recipe 4

7

After 10 mins, beat eggs and pour in the beaten eggs evenly. Stir well.

Chili crab recipe 5

8

Add sugar and sea salt. Taste the sauce and adjust seasoning to your liking.

9

Dissolve 2 tbsp of corn starch with 9.5pH Kangen water and pour it slowly into the crab sauce, stir lightly. Cover and simmer for another 2 mins.

Chili crab recipe 6

Serve it
10

Remove the crab pieces from the wok and place it on a large platter.

11

Pour the sauce over the crab, then garnish with coriander and serve directly with mantou or french loaves.

Chili crab recipe 8

Take care when eating the sauce – it may have bits of shell!!   Enjoy!

Ingredients

 1 large mud crab or frozen Vismark Mud Cab
 1 pack ready-made chili crab sauce
 2 large eggs
 1 tsp olive oil
 2 pieces of garlic (chopped finely)
 1 tsp sugar
 1 tsp sea salt
 2 tbsp corn starch
 400 ml 9.5pH Kangen water
 Coriander or cut red chilli (optional, for ganishing)

Directions

Preparation
1

Put frozen crab under 8.5pH running water for 30 secs and break open the shell.

2

Remove both claws and chop the crab.

Chili crab recipe 1

Cook it
3

Heat up wok on medium heat.

4

When oil is hot, add olive oil and garlic. Stir fry until fragrant. Add in Chilli Crab Sauce.

5

Add 400ml kangen water and bring to boil.

Chili crab recipe 3

6

On medium-low heat, put in chopped mud crab and simmer for 10 mins.

Chili crab recipe 4

7

After 10 mins, beat eggs and pour in the beaten eggs evenly. Stir well.

Chili crab recipe 5

8

Add sugar and sea salt. Taste the sauce and adjust seasoning to your liking.

9

Dissolve 2 tbsp of corn starch with 9.5pH Kangen water and pour it slowly into the crab sauce, stir lightly. Cover and simmer for another 2 mins.

Chili crab recipe 6

Serve it
10

Remove the crab pieces from the wok and place it on a large platter.

11

Pour the sauce over the crab, then garnish with coriander and serve directly with mantou or french loaves.

Chili crab recipe 8

Recipe: Singaporean Chilli Crab