If you have enjoyed Chilli Crab in Singapore here is a delicious recipe you can try at home.
If fresh whole crabs are not available, the Chilli and Ginger Sauce still works wonderfully well when cooked with large tiger prawns in their shell.
- 1 Jar of Chilli and Ginger Sauce or 2 jars if you want a more saucy dish
- 1 kg Fresh crab or 1kg fresh tiger prawns in their shell
- 1 Egg
- 2 Stems of spring onions, chopped into 5 cm lengths
- 1 Red chilli, sliced
Clean the crab and remove the gills. Then chop into bite-sized pieces, breaking the claws with a hammer or a heavy object such as a pestle, so that the sauce can penetrate into it.
If using tiger prawns, cut the back of the prawn with a sharp knife or scissors and remove the vein.
Heat a wok or large saucepan and add the jar of Chilli and Ginger Sauce. Add the fresh crab pieces and claws and mix with the sauce in the pan to ensure an even coating of all the pieces.
Cover with a lid on a low heat for about 15-20 minutes to allow the steam to cook the crab. For tiger prawns, adjust the time to about 10 minutes (this will vary depending on the size of the prawns).
Just before serving, break an egg into the sauce and stir through to thicken and add flavour to the dish.
Transfer onto a serving plate and garnish with the chopped spring onions and sliced chilli.