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Zesty Asian Recipe: Street Food-Inspired Crab Chili

If you like seafood and hot, exciting flavors, this is the perfect dish for you! Crab chili (or vice versa) is a super popular Singaporean dish that can be found all over the place, from home kitchens to street vendors. The use of crab here is so perfect; the subtlety is amazing with the bold, spiciness (which you can cater to your preference) and the result is a knock out!

Along with the outstanding taste, this dish has beautiful presentation–although not for the faint-hearted or neutral lovers .. You may have heard that you should aim to incorporate a variety of colors into your diet and this dish definitely does just that. From chiles to cilantro, you should have a gorgeous red chili at the end of it all and your crabmeat will soak it all up! Spice things up a little and try this delicious meal!

SingaporeanCrab Chili

Serves 4

Ingredients

  • 3 whole cooked Dungeness crabs
  • 5 cloves garlic, minced
  • 3 shallots, chopped
  • 3 scallions, roughly chopped
  • 2 Thai chiles, chopped, seeds removed
  • 1 small piece fresh ginger, peeled and grated
  • 1 egg, lightly beaten
  • 1/2 cup cilantro, garnish
  • 1/3 cup chili sauce
  • 1/3 cup water, plus 2 tablespoons
  • 1/4 cup tomato paste
  • 6 tablespoons peanut oil
  • 2 tablespoons soy sauce
  • 1 tablespoon tamarind paste
  • 1 tablespoon cornstarch

Directions

  1. Pull the main shell off the cooked crab, then remove the gills and soft, fleshy insides.
  2. Cut crab in half and cut between each leg. Crack each leg and claw and remove interior meat. Collect meat, place in a bowl and set aside.
  3. Whisk together 2 tablespoons water and cornstarch in a small glass and set aside.
  4. In a separate bowl, combine chili sauce, tomato paste, soy sauce and tamarind paste.
  5. Add water and stir together until smooth.
  6. Into a large wok or sauté pan, heat peanut oil over high heat and sauté garlic, shallots, scallions, chiles and cilantro, and cook for 1-2 minutes, or until fragrant.
  7. Reduce heat to medium-high and add the crabmeat and sauté for 2 minutes, or until warmed through, then whisk in chili sauce.
  8. Add in cornstarch mixture and, stirring frequently, cook for 5-7 minutes, or until sauce has thickened.
  9. Remove from heat and vigorously whisk in beaten egg, then ladle onto serving plates and garnish with cilantro.

Recipe adapted from Serious Eats

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