Red Flower Chili Crab

Serves 2

Chili crab is typical Singaporean fare, fiery red and redolent with chilies. At red lantern,  this popular street dish is elevated using local saltwater red flower crab instead of the usual freshwater mud crab. The result is more refined, with a gentler heat, to match the red flower crab’s more delicate, sweeter meat.

¼ cup cooking oil

1 kilo red flower crab

1 teaspoon chopped garlic

1 teaspoon chopped shallots

1 teaspoon chopped ginger

1 red chili

1/3 cup + 1 tablespoon tomato ketchup

1/3 cup + 1 tablespoon chili crap paste

2 cups chicken stock

1 teaspoon salt

2 teaspoons chicken powder

2 teaspoons potato starch

1 tablespoon chopped spring onions

Step 1: Heat the oil in a large wok over high heat until just smoking. Add the crab and stir-fry 5 to 7 minutes or until just cooked (the crabmeat will turn white when cooked). Remove the crab and set aside.

Step 2: In the same wok, add the garlic, shallots, ginger and chili. Stir-fry for 1 minutes or until fragrant.

Step 3: Add the tomato ketchup powder, potato starch and sugar. Stir-fry for 2 to 3 minutes  or until sauce boils and thickens slightly.

Step 4: Whisk the egg into the sauce. Remove from heat. Add the spring onions and stir until just wilted.

Step 5: Crack the crab shell and claws. Transfer to a serving platter. Pour the chili sauce over the crab. Serve immediately.