Add peanut oil to skillet and heat over medium heat. Saute, shallot, ginger, and peppers until fragrant. Do not brown.
This easy authentic version of Chili Crab is inspired from Chef Elizabeth’s trip to Singapore. Chef Elizabeth took this inspiration and made these bite-size crab appetizers that are packed with sweet and spicy flavor.
For more recipes from Chef Elizabeth’s Singaporean Dish Duo episode, view her Mango Chili Sangria recipe.
To get even more recipes from Chef Elizabeth, go to HSTV.com.
Servings and Ingredients
|2 tbsp. Crisco peanut oil|
|3 clove(s) garlic, minced|
|2 tbsp. shallot, finely chopped|
|1 ½ tsp. fresh ginger, peeled and grated|
|2 Thai chilies, finely chopped|
|1 ½ c. Hy-Vee 33% reduced-sodium chicken broth|
|½ c. Hy-Vee ketchup|
|2 tbsp. Hy-Vee granulated sugar|
|2 tbsp. rice vinegar|
|1 tbsp. mirin|
|2 tbsp. chili garlic sauce|
|1 Hy-Vee large egg, beaten|
|2 lbs. fully-cooked king crab legs, cut into 3-inch pieces|
|Green onions, sliced, for garnish|
|Fresh cilantro, chopped for garnish|
Things To Grab
- Large skillet
- Meat thermometer
- Serving platter
Deglaze the pan with chicken broth and bring to a boil. Add ketchup, chili garlic sauce, Mirin, vinegar and sugar. Bring to a boil and allow to thicken slightly. Slowly whisk in beaten egg. Continue to cook until eggs reach 150 degrees. If desired, season with salt and pepper to taste. Add crab to skillet and cover to warm through.
Remove crab from sauce and place on a platter. Drizzle with additional pan sauce as desired. Garnish with sliced green onion and chopped cilantro.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 65mg
- Sodium: 1260mg
- Total Carbohydrates: 8g
- Protein: 19g
The Braided Apron - Singaporean Dish Duo