A mouth-watering balance between spicy and sweet, these gravy-infused crabs dubbed “Singapore chilli crabs” are lauded as the unofficial national dish of our country that you can easily recreate at home. Still feel like you’re missing a little something? Whip up a couple of fried mantous to indulge in the full wonder of this recipe!
- 1 tbsp peanut oil
- 1 brown onion (80 g), chopped finely
- ½ tsp cayenne pepper
- 400 g can crushed tomatoes
- 1 tbsp soy sauce
- 2 tbsps brown sugar
- 2 clove garlic, crushed
- 3 cm piece fresh ginger (15 g), grated
- 1 fresh small red Thai chilli, sliced thinly
- 1 tsp cornflour
- 1/2 cup (125ml) water
Heat oil in wok; stir-fry onion until softened. Add pepper, undrained tomatoes, sauce, sugar, garlic, ginger and chilli; bring to a boil then reduce heat. (Add prepared crabs to wok at this point). Simmer 15 mins.
Add blended cornflour and the water to wok; stir until tomato mixture boils and thickens.