
Singapore chile crab

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It is extremely important to cook only living (live) crabs. Like all fresh seafood, crabs are extremely perishable and spoil rapidly. Since it is impossible to know how long a dead crab has been dead (or if it has spoiled), you should never attempt to cook a dead crab.
ingredients
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serves: 4
2 (2-lb/900-g) live or cooked crabs
1/4 cup peanut or canola oil
4 cloves fat garlic (minced)
piece 1-inch (2.5-cm) fresh ginger (peeled and minced)
1/4 cup ketchup
3 medium-hot red chile peppers (minced)
2 tablespoons dark soy sauce
2/3 cup (150 ml) water
A few turns of the black pepper mill
2 pieces green onions (cut into 2-inch (5-cm) and finely shredded lengthwise)
Servings Per Recipe: 4
Amount per Serving
Calories: 348
- Total Fat: 16.1 g
- Saturated Fat: 2.8 g
- Trans Fat: 0 g
- Cholesterol: 177.1 mg
- Sodium: 1340.4 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.6 g
- Sugars: 4.9 g
- Protein: 42.6 g
preparation

Large raw shrimp or uncooked lobster.
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