Chili Crab
Chili Crab is a beloved dish in Malaysia and Singapore, with big, succulent crab bathed in a rich, spicy, and tangy sauce. This mouthwatering, sour-and-spicy crab is absolutely addictive and perfect for sopping up with fluffy steamed buns.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 - 2.5 lbs (1kg-1.25kg) Dungeness crab
- 3 tablespoons oil
- 3 cloves garlic (minced)
- 1 inch (2.5cm) ginger (peeled and minced)
- 1 1/2 tablespoons cornstarch
- 2 tablespoons water
- 1 egg (beaten)
- salt to taste
- 12 steamed buns or mantou
- 5 tablespoons ketchup
- 5 tablespoons Lingham's Hot Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon Chinese rice vinegar (or lime juice to taste)
- 1 cup water
Instructions
- 1
Clean the crab and cut it into 6 pieces. Drain the crab and discard any excess water. Remove the tamale (or mustard) from inside the crab shell and set it aside. Discard the empty shells.
- 2
Mix all the ingredients for the sour and spicy sauce in a small bowl and set aside.
- 3
Heat a wok over medium-high heat and add the oil. Once the oil is hot, add the minced garlic and ginger, and stir-fry until aromatic and slightly browned. Add the crab pieces and tamale to the wok, stirring for about 10 seconds. Pour in the sour and spicy sauce, stirring to combine well with the crab. Cover the wok with its lid and let it cook for about 4-5 minutes.