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Singaporean Chili Crab

Yvonne Ruperti
  • 15 minutes
  • Serves 2

INGREDIENTS

2

Mud or dungeness crabs, whole

1 cup

Chinese parsley, leaves

6

Garlic cloves, minced (about 2 tablespoons), medium

1

1 1/2-inch knob Ginger

1/2 cup

Green onions

2

Shallots, minced (about 1/2 cup)

4

Thai chiles

1

Egg, large

2 cups

Chicken broth, homemade or store-bought low sodium

1/4 cup

Tomato paste

1/2 cup

Chili sauce, hot sweet

1 tbsp

Cornstarch

7 tbsp

Peanut oil

1

Rice or steamed chinese buns to serve on side