Singapore-Style Chilli Crab in Tomato and Egg Sauce
By Joe
Source: Serious Eats — Yvonne Ruperti, Singaporean Chili Crab.
A singaporean chili crab recipe for 2 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. In little bowl, beat cornstarch with 2 tablespoons water; keep to one side. In big wok using lid (or Dutch oven), heat oil over a mid-sized flame till shimmering. Mix in shallots, ginger, garlic, and chiles. Cook and mix till fragrant, around 1 minute. Tip in crab pieces and broth. Increase heat to mid-sized high and bring to the boil. Cover loosely and lightly boil (decrease heat if you need to), till crab has turned red and is nearly cooked through, around 6 minutes. Remove put a lid on and mix in tomato paste plus chili sauce. Simmer 1 minute plus taste and add salt if it needs it with salt, sugar, or chili sauce. Mix in cornstarch mixture and bring to the boil to thicken. Remove from heat and beat in egg. Mix in green onions. Ladle into serving dish, scatter with cilantro and serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
59.1 g protein for 890 kcal = 6.6 g per 100 kcal, so protein gives about 27% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 890 kcal |
| Protein | 59.1 g |
| Carbohydrate | 39.4 g |
| of which sugars | 16.6 g |
| of which free sugars | 0 g |
| Fat | 55.8 g |
| of which saturates | 5.7 g |
| Fibre | 4.9 g |
| Salt | 3.55 g |
Protein per 100 kcal
6.6 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
