Another short broadcast thanks to my declining voice –

Singapore Chilli Crab Recipe

INGREDIENTS:

• 1 kg crab, cleaned and halved
• 1 egg
• ¼ cup tapioca starch

• 1 brown onion, minced
• 10 cloves garlic, minced
• 5 large chillies, minced
• 4 slices ginger
• 2 Tbsps ketchup
• ¼ cup sugar
• 1 Tbsp lemon juice
• ½ Tbsp chicken powder
• Dash of soya sauce (optional)
• 2 cups water
• 1 Tbsp tapioca starch + 2 Tbsps water
• 1 egg

• Oil for deep-frying

METHOD:

1. Heat oil for deep-frying.
2. Coat crab pieces in egg wash followed by tapioca starch
3. Fry in oil for 3 minutes, then remove and drain.
4. Heat pan and add onion, garlic, chillies and ginger.
5. Fry for a minute, then add about 3-4 Tbsps oil. Saute for 5-10 minutes or until oil separates.
6. Add ketchup, sugar, lemon juice, chicken powder and 2 cups water and bring to a simmer.
7. Add crab, cover and cook a further 5 minutes.
8. Adjust seasoning and add dash of soya sauce if required.
9. Thicken with tapioca starch & water mixture.
10. Turn off the heat, remove crab pieces with slotted spoon, then add egg in sauce and swirl to create a runny egg sauce texture.
11. Pour sauce over crab and serve.

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