Gluten-Free Chili Crab (Simplified)
A simplified, gluten-free version of Singapore's famous Chili Crab, designed to be nut-free and quick to prepare. Features fresh crab in a sweet, savory, and slightly spicy tomato-based sauce.
Ingredients
- about 910 g Fresh crab (Dungeness or blue)
- 3 tbsp Gluten-free soy sauce
- 4 tbsp Tomato paste
- 2 tbsp Chili garlic sauce (gluten-free)
- 1 tbsp Ginger
- 4 cloves Garlic
- 1/4 cup Ketchup
- 2 tbsp Brown sugar
- 1 tbsp Cornstarch
- 1/4 cup Water
- 1 large Eggs
- 2 stalks Scallions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Clean and prepare the crab. If using whole crab, crack the shells and separate the body into sections.
- 2In a large wok or pan, sauté minced ginger and garlic until fragrant.
- 3Add tomato paste, chili garlic sauce, ketchup, brown sugar, and gluten-free soy sauce. Stir well.
- 4In a small bowl, mix cornstarch with water to create a slurry. Add to the sauce to thicken.
- 5Add the crab pieces to the sauce. Cook until the crab is heated through and the sauce clings to the crab, about 8-10 minutes.
- 6Whisk the egg lightly and drizzle into the sauce while stirring to create egg ribbons.
- 7Garnish with chopped scallions and serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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