Main Dish
Seafood Recipe - Singapore Chili Crab
Enjoy this new crab recipe from Chef Vivant - Singapore Chili Crab. This seafood recipes pairs with white and sparkling wines. White wines include: Chablis, Chardonnay, and Viognier. Sparkling wines include: Champagne and Sparkling wine. Enjoy! #seafoodrecipes #recipes #crabrecipes @chefvivant
Singapore Chili Crab
Servings4 servings
Prep Time15 minutes
Cook Time7 minutes
Ingredients
- 2each raw mud crabsweighing about 2 pounds each
- 2tablespoons sambal oelek(chili paste)
- 5tablespoons chili sauce
- 2tablespoons oyster sauce
- 1tablespoon sugar
- 1teaspoon salt
- 1tablespoon begetable oil
- 6cloves garlicminced
- 1pint hot chicken stock
- 2each egg whites
- 1/4cup cilantro
Instructions
- Prepare the crab. Cut the body section into 4 pieces and crack the large claw shells with the back of a heavy knife. Wash the crab and drain. Scrub the back shell and keep it whole to use as a garnish.
- Combine the sambal oelek, tomato sauce and chili sauce in a small bowl. Combine the oyster sauce, sugar and salt in another.
- Heat a wok over medium-high heat and add the oil. Fry the garlic for 10 seconds, stirring constantly.
- Add the chili mixture and cook for another 10 seconds, stirring. Add the stock and oyster sauce mixture and stir again.
- Increase heat to high boil the mixture quickly. Add the crab pieces (including the back shell), stir into the liquid and cook for 3 minutes, stirring occasionally and turning the larger pieces once. Remove the back shell.
- Drizzle in the egg white and stir gently until white streaks form in the sauce.
- Place on a serving dish, place the back shell of the lobster on top and garnish with cilantro. Serve with Chinese steamed or baked buns, rice or bread and a finger bowl.
Recipe Notes
Pairs with white and sparkling wines. White wines include: Chablis, Chardonnay, and Viognier. Sparkling wines include: Champagne and Sparkling wine.
The post Singapore Chili Crab appeared first on Chef Vivant Recipe and Wine Pairing Blog.
This post first appeared on Chef Vivant Recipe And Wine Pairing, please read the originial post: here
