Spicy Singaporean Chili Crab with Lime
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
Chili Sauce
Garnish
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.
Add the Crabs
Add the marinated crabs to the wok, stirring to coat them entirely in the sauce.
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
Spicy Singaporean Chili Crab with Lime
Spicy Singaporean Chili Crab with Lime
Chef’s Tip
Use freshly caught crabs for the best flavor and texture.
Plating & Serving
Arrange the crabs on a large serving platter, pouring the sauce generously over them. Garnish with fresh lime wedges and coriander leaves for a fresh burst of flavor.