Spicy Singaporean Chili Crab with Lime

Name: Spicy Singaporean Chili Crab with Lime
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 large live crabs; 1 tablespoon ginger juice; 1 tablespoon lime juice; Salt; 2 tablespoons peanut oil; 4 cloves garlic, minced; 3 tablespoons ginger, minced; 6 red chilies, seeded and finely chopped; 1 cup tomato ketchup; 2 tablespoons oyster sauce; 1 tablespoon soy sauce; 2 tablespoons sugar; 1 cup chicken stock; 2 tablespoons cornstarch; 2 limes, cut into wedges; 1/4 cup fresh coriander leaves

A fiery seafood delight with a zesty twist.

Experience the vibrant flavors of Singapore with this spicy and tangy chili crab, beautifully balanced with a hint of lime.

1 h 30 min
4
Intermediate

Ingredients

Marinade

4 large live crabs

about 1.5 kg each

1 tablespoon ginger juice

1 tablespoon lime juice

Salt

to taste

Chili Sauce

2 tablespoons peanut oil

4 cloves garlic, minced

3 tablespoons ginger, minced

6 red chilies, seeded and finely chopped

1 cup tomato ketchup

2 tablespoons oyster sauce

1 tablespoon soy sauce

2 tablespoons sugar

1 cup chicken stock

2 tablespoons cornstarch

dissolved in 3 tablespoons water

Garnish

2 limes, cut into wedges

1/4 cup fresh coriander leaves

Preparation

Marinating the Crab

Clean the Crabs

Clean the crabs thoroughly by removing their gills and rinsing under cold water.

Crack the Claws

Crack the claws with a mallet for better flavor absorption.

Marinate the Crabs

Toss the crabs with ginger juice, lime juice, and a pinch of salt; marinate for 30 minutes in the refrigerator.

Preparing the Chili Sauce

Heat Oil

Heat peanut oil in a large wok over medium heat.

Stir-fry Aromatics

Add minced garlic and ginger, stir-frying until fragrant but not browned.

Do not overcook the garlic to prevent a bitter taste.

Build the Sauce

Add the chopped chilies and cook until they soften, then stir in the tomato ketchup, oyster sauce, soy sauce, and sugar.

Use a splash of lime juice in the sauce for enhanced zest.

Cooking Process

Sauté the Sauce

Stir-fry the sauce mixture until well combined and aromatic, about 5 minutes.

Sautéing: 10 minutes; Heat: Medium heat.

Add the Crabs

Add the marinated crabs to the wok, stirring to coat them entirely in the sauce.

Crab Cooking: 15 minutes; Heat: Medium-low heat.

Thicken the Sauce

Pour in the chicken stock and bring to a gentle boil. Stir in the cornstarch mixture to thicken the sauce to your desired consistency.

Plating & Serving