Name: Singapore chilli crab
Cook time: 30 min
Total time: 30 min
Ingredients: 1 tablespoon peanut oil; 1 brown onion (80g), chopped finely; 1/2 teaspoon cayenne pepper; 400 gram can crushed tomatoes; 1 tablespoon soy sauce; 2 tablespoon brown sugar; 2 clove garlic, crushed; 3 centimetre piece fresh ginger (15g), grated; 1 fresh small red thai chilli, sliced thinly; 1 teaspoon cornflour; 1/2 cup (125ml) water

Singapore chilli crab

Singapore chilli crab is this island nation's unofficial national dish and, like Singapore itself, is an amalgam of the best of its Malaysian, Indian and Chinese past.

Makes 2 Cup

Cook

30M

Skip to Recipe

Ingredients

1 tablespoon peanut oil

1 brown onion (80g), chopped finely

1/2 teaspoon cayenne pepper

400 gram can crushed tomatoes

1 tablespoon soy sauce

2 tablespoon brown sugar

2 clove garlic, crushed

3 centimetre piece fresh ginger (15g), grated

1 fresh small red thai chilli, sliced thinly

1 teaspoon cornflour

1/2 cup (125ml) water

Method

1.Heat oil in wok; stir-fry onion until softened. Add pepper, undrained tomatoes, sauce, sugar, garlic, ginger and chilli; bring to a boil then reduce heat. (Add prepared crabs to wok at this point). Simmer 15 minutes.

2.Add blended cornflour and the water to wok; stir until tomato mixture boils and thickens.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related

Related stories

Related