Singaporean Chili Crab

Name: Singaporean Chili Crab
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 1 Tbsp cornstarch; 907 grams whole Mud or Dungeness crabs (about each), prepared (see note above); 1 large egg, beaten; 2 Tbsps medium garlic cloves, minced (about; 2 Tbsps 1/2-inch knob ginger, grated (about; 118 milliliters thinly sliced green onions; 473 milliliters homemade or store-bought low sodium chicken broth; 237 milliliters chinese parsley leaves; 7 Tbsps peanut oil; 118 milliliters to 3 shallots, minced (about; 2 servings Rice or steamed chinese buns to serve on side; 118 milliliters hot-sweet chili sauce (see note above); 4 Thai chiles, minced; 59 milliliters tomato paste

You can never have too many main course recipes, so give Singaporean Chili Crab a try. One serving contains 1099 calories, 91g of protein, and 58g of fat. This recipe serves 2. This recipe covers 61% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. It will be a hit at your The Super Bowl event. If you have to 3 shallots, peanut oil, egg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

In small bowl, stir cornstarch with 2 tablespoons water; set aside. In large wok with lid (or Dutch oven), heat oil over medium heat until shimmering. Stir in shallots, ginger, garlic, and chilies. Cook until fragrant, stirring, about 1 minute.

Ingredients you will need

Corn Starch

Shallot

Chili Pepper

Garlic

Ginger

Water

Cooking Oil

Equipment you will use

Dutch Oven

Bowl

Wok

Add crab pieces and broth. Increase heat to medium high and bring to a boil. Cover loosely and gently boil (decrease heat if necessary), until crab has turned red and is nearly cooked through, about 6 minutes.

Ingredients you will need

Broth

Crab

Remove cover and stir in tomato paste and chili sauce. Simmer 1 minute and season to taste with salt, sugar, or chili sauce. Stir in cornstarch and bring to boil to thicken.

Ingredients you will need

Tomato Paste

Chili Sauce

Corn Starch

Sugar

Salt

Remove from heat and stir in egg. Stir in green onions. Ladle into serving dish, sprinkle with Chinese parsley, and serve.

Ingredients you will need

Green Onions

Parsley

Egg

Equipment you will use

Ladle

Equipment

Ingredients

Servings:

1Tbsp

cornstarch 907grams

whole Mud or Dungeness crabs (about each), prepared (see note above)1large

egg, beaten 2Tbsps

medium garlic cloves, minced (about 2Tbsps

1/2-inch knob ginger, grated (about 118milliliters

thinly sliced green onions 473milliliters

homemade or store-bought low sodium chicken broth 237milliliters

chinese parsley leaves 7Tbsps

peanut oil 118milliliters

to 3 shallots, minced (about 2servings

Rice or steamed chinese buns to serve on side 118milliliters

hot-sweet chili sauce (see note above)4

Thai chiles, minced 59milliliters

tomato paste

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.