High Fructose Corn Syrup Free Singaporean Chili Crab
Total time55 min
Prep time25 min
Cook time30 min
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Learn more āIngredients
4 servings
For the crab
- 2 whole dungeness or mud crabs (about 1.5 lb / 680g each), cleaned and halved
- 3 tbsp avocado oil, divided
For the sauce
- 6 fresh red chilies (such as fresno or long red), roughly chopped
- 2-inch piece fresh ginger, peeled and roughly chopped
- 6 cloves garlic, roughly chopped
- 1 tsp ground turmeric
- 1 can (14 oz) crushed tomatoes
- Ā½ cup low-sodium chicken broth
- 2 tbsp coconut aminos
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp fish sauce
- 1 tbsp tapioca starch
- 2 tbsp water
- 2 large eggs, lightly beaten
- Ā½ tsp salt, or to taste
For serving
- 3 stalks green onion (green tops only), thinly sliced (optional)
- crusty bread or steamed rice, for serving (optional)
Instructions
- 1
Combine the chilies, ginger, and garlic in a food processor or blender and pulse to a coarse paste, scraping down the sides as needed.
- 2
Heat 2 tbsp of the avocado oil in a large wok or wide deep skillet (12ā14 inch) over high heat until shimmering. Add the crab pieces in a single layer and sear, turning once, for 3ā4 minutes per side until the shells turn bright orange-red. Transfer the crab to a plate and set aside.
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