Créé avec l’IA
Singaporean Chilli Crab
60 min 374 kcal par portion Moyen
Ingrédients
4 Portions
- whole crabs2 pieces (about 1.5 kg total)
- vegetable oil4 tablespoons
- large onion1 piece, finely chopped
- garlic4 cloves, minced
- red chilies2 pieces, chopped
- ginger1 tablespoon, minced
- tomato ketchup1/2 cup
- chili sauce1/4 cup
- soy sauce1 tablespoon
- sugar1 tablespoon
- salt1 teaspoon
- chicken broth1 cup
- eggs2 pieces, beaten
- cornstarch2 tablespoons, mixed with 2 tablespoons water
- green onions2 pieces, chopped
Instructions
- 1
Clean the crabs and cut them into halves or quarters, depending on their size.
- 2
Heat the vegetable oil in a large wok or pan over medium-high heat.
- 3
Add the finely chopped onion and sauté until it becomes translucent.
- 4
Add the minced garlic, chopped red chilies, and minced ginger. Stir-fry for about 2 minutes until fragrant.
- 5
Stir in the tomato ketchup, chili sauce, soy sauce, sugar, and salt. Mix well.
- 6
Pour in the chicken broth and bring the mixture to a boil.
- 7
Add the crab pieces to the wok, ensuring they are well-coated with the sauce. Cover and cook for about 10-15 minutes, or until the crab meat is cooked through.
- 8
Slowly pour the beaten eggs into the wok while stirring continuously to create egg ribbons in the sauce.
- 9
Add the cornstarch mixture to the wok and stir until the sauce thickens.
