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Singapore Chilli Crab

Cooked singapore chilli crab in a wok
Singapore chilli crab

Ingredients

3-4 green blue swimmer crabs, cleaned and portioned
1 400g tin of chopped tomatoes
1 green thai chilli, chopped
2 red birdseye chillis, de-seeded and chopped
1/2 cup of chinese rice wine
30g palm sugar
1/4 cup of tomato sauce
1 tbspn tomato paste
2 tbsp BBQ sauce
2 cloves of garlic, minced
1 tbsp ginger, minced
2 tbsp fish sauce
1/2 tspn salt
1 tbspn cooking oil
1 cup chopped coriander
1 cup diced spring onions
Juice of 1 lemon

Method

  • Combine the tomatoes, chilli, rice wine, sauces and salt and set aside.
  • In a wok heat the oil and briefly cook the ginger and garlic
  • Add the tomatoes mixture a little at a time to prevent cooling the wok too much
  • Add the cleaned crab and toss in the sauce until well coated
  • Reduce the heat slightly, cover and cook for 15-20 minutes mixing occationally
  • Add the coriander and spring onions, toss to combine and cook uncovered for a further 2-3 minutes
  • Add lemon juice, stir and serve

Server with steamed rice and a wading pool for washing off.

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