Chili Crab

Seafood mixes with spice in this mouthwatering chili crab, the unofficial national dish of Singapore. Adapted for the home cook from Roland Restaurant.

Source
The Martha Stewart Show, October 2010
Chili Crab
  • servings 6

Ingredients

  • 3 (15-ounce) cans tomato sauce

  • 1/2 (16-ounce) jar garlic chili sauce

  • 1 cup plus 1 tablespoon sugar

  • 1 cup tapioca or potato starch

  • 2 tablespoons vegetable oil

  • 1 teaspoon chili paste

  • 1 teaspoon finely chopped garlic

  • 1 (2-pound) crab

  • 1/2 teaspoon bean paste

  • Chopped fresh cilantro, for serving

Directions

  1. Step 1

    In a large bowl, mix together tomato sauce, chili sauce, 1 cup sugar, and tapioca starch until well combined. Set aside.

  2. Step 2

    Heat oil in large saucepan over high heat. Add garlic, chili paste, and crab, stirring to combine. Add 2 cups water; cover and cook until crab is cooked through and liquid is reduced by half, about 5 minutes.

  3. Step 3

    Add 2 cups of the tomato sauce mixture (reserving remaining for another use), bean paste, and remaining teaspoon sugar; stir to combine. Garnish with cilantro and serve immediately.

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