Chili Crab Paste
Chili Crab Paste by Chef Justin Quek
Singapore Chili Crab
Ingredients:
100g Chef Justin Chilli Crab Paste
70g Chilli Ketchup (Maggie )
80g Tomato Sauce
200g Water
1 Beaten Egg For Finishing
1 Teaspoon Chicken Powder (Optional)
2 Mud Crabs 600g Each
5g Corn Starch With Water
Method:
Prepare crab in advance, cleaned and chop them. Steam for 10 minutes. In a pot put all ingredients together( except egg and chicken powder). Bring it to a boil add in the crab and simmer for 10 minutes with a cover. Then bring to boil thicken with corn starch and add in beaten egg stir well. Stop the fire. Taste and adjust seasoning.
Sauce Available At:
Tangs @ Tang Plaza- 310 Orchard Road, Tang Plaza, Level 4 , Singapore 238864
HUBER’S BUTCHERY- 22 Dempsey Road, Singapore 249679
Culina- Blk 15 Dempsey Road Singapore 249675
For Enquiries on Sauces: justin.sg@justinquek.com