Singapore Chili Crab

Singapore night races deserve a dish with a bit of spectacle, but not a full essay before the ingredients. Chili crab is messy, rich, sweet, spicy, and worth the napkins.

Quick Look

• Race: Singapore Grand Prix
• Prep time: 20 minutes
• Cook time: 25 minutes
• Serves: 4

Ingredients

• 2 pounds crab pieces or crab clusters
• 2 tablespoons neutral oil
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons chili paste
• 3 tablespoons ketchup
• 2 tablespoons sweet chili sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 3/4 cup water or seafood stock
• 1 egg, beaten
• 2 scallions, sliced
• 4 buns or thick toast slices, for serving

Method

1. Heat the oil in a wide pan or wok.
2. Cook the garlic and ginger for 30 seconds.
3. Stir in the chili paste, ketchup, sweet chili sauce, soy sauce, and sugar.
4. Add the water or stock and bring to a simmer.
5. Add the crab and cook covered for 8 to 10 minutes until heated through and coated.
6. Uncover and slowly pour in the beaten egg while stirring gently to create ribbons in the sauce.
7. Finish with scallions and serve with buns or toast for the sauce.

Drink Pairing

• Wine: Off-dry Gewurztraminer.
• Local pairing: Iced barley water.

Notes

• This is a finger-food situation. Plan accordingly.
• If live crab is not realistic, good quality cooked crab clusters still work.