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Singapore crab curry

Singapore chili crab curry

This is a beautiful saucy crab dish thickened with egg bits partly cooked in hot sweet and sour spicy broth. This dish is very popular in Singapore and actually popular across all parts of the world for crab and seafood lovers.
Course Main Course
Cuisine Singapore, South east asean
Keyword crab recipe, curry crab singapore, how to clean crab shells, indian crab recipe, seafood lovers, seafood recipe, singapore curry crab recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 persons
Author indrani

Ingredients

Ingredients

  • 5 to 6 crabs cleaned
  • 1 cup spring onions chopped
  • 1 tbsp. ginger juliennes
  • 4 to 5 medium garlic cloves
  • 1 tbsp. soy sauce
  • 1 tbsp. chili sauce
  • 1 tbsp. sweet chili sauce
  • 1 tbsp. green chili chopped
  • 2 to matoes pureed or made a paste
  • 1 cup tamarind water '
  • 3 to 4 tbsp. oil
  • 1 tbsp. corn starch
  • 2 cups water
  • 1 egg
  • Salt to taste
  • Sugar to taste

Instructions

Instructions

  1. Boil the crabs in water
  2. strain the broth
  3. heat oil
  4. Fry onions
  5. Fry ginger and garlic chopped
  6. Add tomato paste
  7. Add in soy and chili sauce
  8. Sauté and mix
  9. Add corn starch and mix
  10. Pour the seafood broth
  11. Boil till the gravy thickens
  12. Add in the crabs.
  13. Add chopped green chilies and mix.
  14. Add tamarind water.
  15. Simmer for 2 minutes covered .
  16. Take off from heat
  17. Beat an egg and mix in the curry.
  18. Cover each crab with the curry
  19. Serve with steamed rice.

Recipe Video