Chilli crab with sauce is an Indo-Chinese dish. I am basically trying to show this recipe so that you can easily prepare them at home. Chilli crab sauce is usually crab cooked in a semi thick flavored chilli based sauce.
Chilli crab is a seafood dish originating from Singapore. The mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. This dish is popularly cooked at the Malaysian and Singaporean seafood hawker stalls, kopi tiams or restaurants. Despite its name, chili crab is not a very spicy dish.
Chilli crab with sauce is usually served semi-thick, sweet and savoury or some what watery. The base of the chilli crab sauce is usually chilli sauce and tomato sauce. It is thickened with thickening flour. The Chilli crab sauce is flavoured with garlic, ginger, rice vinegar, soya sauce and etc. Beaten chicken eggs are added almost to the end of the cooking process to create egg-ribbons in the sauce.
To prepare the Chilli Crab with sauce, take a bowl add chicken stock (you can also use the instant chicken stock available in your local market), chilli garlic paste, oyster sauce, soya sauce, rice vinegar, pinch of sugar mix well and keep aside.
In a pan heat little oil add chopped ginger garlic, green chillies (thai chilli & regular chilli – add only a little thai chilli because they are too hot) mix well now add the crab pieces mix well and then pour the chicken stock mixture mix well and close it with a lid let it cook for 10min. In bowl add cornstarch and litter water and mix well keep a side. This helps in thickening the sauce. After 10 mins remove the lid add spring onions, cornstarch water mix and then beat one egg and add to this mixture and cover with lid cook for 2-3mins and then switch off the flame. The Chilli crab with sauce is ready to serve. Chilli crabs with sauce are commonly served with breads for mopping off the sauce, steamed or fried mantou (Chinese buns), French loaves and toasted sliced bread or plain white rice.
Crabs are one of the best sea foods but a lot of people stay away from shellfish, as it is thought to contain an extremely high amount of cholesterol. Crab is a source of many important vitamins and minerals, some of which aid in the prevention of cancer (selenium), raise the levels of “good” cholesterol (chromium), thus lowering the risk of heart disease or circulatory disease and stabilizing glucose levels in the blood, which is extremely important for diabetics.
Crabmeat is an excellent source of protein, is very low in fat and contains few calories. Crabmeat also contains important quantities of essential fatty acids, iron, zinc, potassium, magnesium, calcium and phosphorous, which are all important for a well-balanced nutritional diet.
Recipe: Chilli Crab With sauce
Summary: crab cooked Indo chinese style with sauce
- chicken stock – 1 – cup
- chilli garlic paste – 1 – tbsp
- corn strach – 1 – tsp
- crab – 1 – number
- egg – 1 – number
- ginger and garlic – 1 – tbsp
- Green Chili – 3 – number
- oil – 1 – tbsp
- Soy Sauce – 1 – tbsp
- spring onions – 1 – number
- sugar – pinch
- venigar -2 – tbsp
- Water – as needed
- Take a bowl add chicken stock, chilli garlic paste, soya sauce, venigar, sugar mix well and keep a side.In a pan heat oil add ginger garlice chopped, green chillies mix well now add the crab pieces mix well and then pour the chicken stock mixture mix well and close it with a lid let it cook for 10min.In bowl add cornstarch and litter water and mix well keep a side.After 10min remove the lid add spring onions,cornstarch water mixand then beat one egg and add to this mixture and cover with lid cook for 2-3mins and then switch off the flame
Cooking time (duration): 25
Number of servings (yield): 4
Meal type: lunch
Recipe by Vahchef.
Despite its blazing-hot name, chilli crab is a flavorful delicious but not terribly spicy-hot dish. To try out this Indo-Chinese dish, watch for making of the recipe at: