Singapore chilli crab

• Gluten free

• Seafood

  • 1 Mud crab, large
  • 3 tsp Shrimp paste

• Produce

  • 2 Brown onions
  • 8 Chillies, small red
  • 1 Coriander, leaves

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 tbsp Tomato paste
  • 250 ml Tomato puree

• Condiments

  • 60 ml Soy sauce, light

• Baking & Spices

  • 1/4 tsp Cornflour or potato starch
  • 1/2 tsp Salt
  • 55 g White sugar

• Oils & Vinegars

  • 125 ml Vegetable oil
  • 2 tsp White vinegar

Found on nonnascooking.com

Description

Directions

• Remove the crab's top shell and chop the crab into quarters. Crack the claws to allow the flavours to penetrate. Set aside.
• Place the onion and chilli in a food processor and process to a puree.  
• Heat the oil in a wok over medium-high heat. Add the onion and chilli puree and the shrimp paste, and fry for 6-7 minutes until most of the liquid has evaporated and the paste begins to change colour. Add the tomato puree, soy sauce, sugar, tomato sauce, tomato paste, vinegar and salt, and mix through. Add combined cornflour and water and bring to the boil.
• Add the crab pieces and cook, covered, over a medium heat for 8-10 minutes, turning occasionally, until the shells turn red and the crab is cooked through. Stir through the egg and toss lightly to coat. Garnish with coriander.
• Want more recipes like this? We recommend: 
• • Singapore's other star: Hainanese chicken rice.
• • Adam Liaw's chilli, tamarind and mango mud crab.  
• • Noodles, ice-cream sandwiches and 'slings' from our Singaporean recipe collection.
• • 15 tasty ways to get your chilli fix. 
• • Slow-cooked salmon, tempura prawns, and other sensational seafood recipes.