JQ Chili Crab
A bold, tangy Singapore classic with rich chilli sauce and silky egg finish.
Ingredients
- 100g Chef Justin’s Chili Crab Paste
- 200ml Water
- 80g Tomato ketchup
Mix the above ingredients together to form the chilli crab sauce
- 30ml Cooking oil
- 3g Shredded ginger
- 1 Live crab (500–700g), cleaned and cut
- 1 Egg, beaten
- 10g Corn starch mixed with a little water (thickening agent)
- Garnishes (optional): shredded red chilli, spring onion, coriander leaves
Instructions
- Clean and cut the crab into pieces and crack the claws.
- Heat oil in a wok over medium heat. Add ginger and fry until fragrant, then add crab and stir-fry for 3 minutes. Pour in the chilli crab sauce, bring to a boil, cover, and simmer for 20–25 minutes.
- Adjust seasoning to taste. Turn off heat, add beaten egg, then turn heat back on and stir gently. Thicken with corn starch slurry to desired consistency.
- Garnish with red chilli, spring onion, and coriander. Serve with deep-fried mantou.
Chef’s Notes
Lobster or king prawns are excellent substitutes for crab.
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Calories / Energy: 130 kcal Total Fat: 10 g (13%) Saturated Fat: 6 g (30%) Trans Fat: 0 g Cholesterol: 21 mg (7%) Sodium: 990 mg (43%) Total Carbohydrate: 9 g (3%) Dietary Fiber: 2 g (7%) Total Sugars: 6 g Includes Added Sugars: 5 g (10%) Protein: 3 g Vitamin D: 0 mcg (0%) Calcium: 40 mg (4%) Iron: 2.4 mg (15%) Potassium: 71 mg (2%) *Percent Daily Values are based on a 2,000-calorie diet.
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Calories / Energy 139kcal. Total Fat 11.2g 19%. Saturated Fat 5g 25%. Trans Fat 0g. Cholesterol 11.8g 4%. Sodium 415mg 21%. Carbohydrate 6.8g 2%. Dietary Fiber 2g 8%. Total Sugars 4.1g. Vitamin D 0%. Calcium 9.3mg 1%. Iron 1.6g 11%. Potassium 170mg 9%. Protein 9% *Percent Daily Values are based on a 2,000-calorie diet.
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Nutrition Facts (Serving Size: 32g)
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