Have you ever wondered where Singapore Chili Crab originated from? It was created in the 1950s by a late chef named Cher Yam Tian, who used a combination of chili, tomato sauce, and eggs to create the iconic dish that we all know and love today. Now that you know a little bit about the history of Singapore Chili Crab, let’s dive into the recipe.
- 2 live crabs
- 1 tablespoon of oil
- 1 onion, chopped
- 5 garlic cloves, minced
- 2 tablespoons of ginger, grated
- 1 cup of chicken broth
- 1 tablespoon of soy sauce
- 2 tablespoons of chili paste
- 2 tablespoons of tomato paste
- 1 tablespoon of sugar
- 1 egg
- 1 tablespoon of cornstarch
- 1 green onion, chopped
- Kill and clean the crabs, then cut them into pieces.
- In a large wok, heat the oil over medium-high heat.
- Add the onion, garlic, and ginger and stir-fry for 1-2 minutes.
- Add the crab pieces to the wok and stir-fry for 3-4 minutes.
- Add the chicken broth, soy sauce, chili paste, tomato paste, and sugar to the wok and stir well.
- Cover the wok and let it cook for 10-15 minutes or until the crab is cooked.
- In a small bowl, mix the egg and cornstarch together.
- Remove the lid from the wok and stir in the egg mixture.
- Continue to stir the crab until the sauce has thickened.
- Garnish with green onion and enjoy!
There are many variations of the Singapore Chili Crab recipe, but we believe this recipe is easy to follow and doesn’t require any fancy ingredients. It’s perfect for the modern home cook who wants to create a delicious meal for their family and friends.
Impress your dinner guests with this Singapore Chili Crab recipe. They will be amazed at how good it tastes, and they won’t believe that you made it yourself. It’s a great conversation starter, and you can share the interesting facts about the origin of this dish.
If you’re a fan of this dish, be sure to check out the rest of our store for cooking tools that will make cooking this dish a breeze. We hope that this recipe has inspired you to try new things in the kitchen. Happy cooking!
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