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Preparing Singapore Chilli Crab

Ingredients:

• 2 live mud crabs (about 1.5kg each)
• 1 tablespoon cornstarch
• 2 tablespoons water
• 7 tablespoons peanut oil
• 2-3 shallots, minced
• 1.5-inch knob ginger, grated
• 6 garlic cloves, minced
• 4 Thai chilies, minced
• Homemade or store-bought low-sodium chicken broth (500ml)
• 1/4 cup tomato paste
• 1/2 cup hot-sweet chili sauce
• Salt to taste
• Sugar to taste
• 1 large egg, beaten
• 1/2 cup thinly sliced green onions
• 1 cup fresh cilantro leaves

Instructions:

1. Prepare the crabs: Clean and cut the crabs into halves. Remove the gills and any other unwanted parts. Set aside.
2. Make the chili paste: Combine shallots, ginger, garlic, and chilies in a food processor. Blitz until you have a fine paste.
3. Cook the chili paste: Heat oil in a large pot over medium-high heat. Add chili paste and cook, stirring constantly, for about 3 minutes until fragrant.
4. Add the crabs: Add the crab claws first, as they take longer to cook. Stir to coat in the chili paste.
5. Add broth and tomato paste: Pour in the chicken broth and tomato paste. Bring to a boil, then reduce heat and simmer for about 6 minutes, or until the crabs are cooked through.
6. Thicken the sauce: In a small bowl, whisk together cornstarch and water. Gradually add this mixture to the crab sauce, stirring constantly until the sauce thickens.
7. Finish the dish: Remove from heat and stir in the beaten egg. Garnish with green onions and cilantro. Serve immediately with steamed buns or rice.

Tips:

• For a spicier dish, adjust the amount of chili peppers used.
• You can add other ingredients to the chili paste, such as shrimp paste or dried chili flakes, for added flavor.
• Serve with chili crab sauce for dipping.

Enjoy your homemade Singapore Chilli Crab!