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  • Oxana Zhiber

Singaporean Chili Crab 🦀

Updated: Jun 20


  • 1 tbsp cornstarch

  • 7 tbsp peanut oil

  • 2-3 shallots

  • 2 tbsp grated ginger

  • 6 minced garlics

  • 4 chili, chopped

  • 2 whole crabs (meat)

  • 2 cups chicken broth

  • 1/4 cup tomato paste

  • 1/2 cup hot-sweet chili sauce 

  • 1 large egg, beaten

  • 1/2 cup green onions

  • 1 cup parsley leaves

  1. Stir cornstarch with 2 tbsp water; set aside. 

  2. In large wok heat the oil, stir in shallots, ginger, garlic, and chilies. Add crab pieces and broth. Boil within 6 minutes. Stir in tomato paste and chili sauce. Season with salt and chili sauce. Stir in cornstarch and bring to boil to thicken.

  3. Remove from heat and stir in egg, green onions, and sprinkle with parsley.


Singaporean Chili Crab 🦀


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