Singaporean Chili Crab (Soy-Free)

Ingredients

• 2 lbs Live Crabs
• 6 cloves Garlic
• 2 inches Ginger
• 4 medium Red Chilies
• 6 tablespoons Tomato Paste
• 1 cup Chicken Broth
• 4 tablespoons Oyster Sauce (Soy-Free)
• 2 tablespoons Brown Sugar
• 1 tablespoon Rice Vinegar
• 2 large Eggs
• 1 tablespoon Cornstarch
• 3 tablespoons Vegetable Oil

Instructions

1. 1Clean and prepare the crabs. Crack the shells and set aside.
2. 2In a food processor, blend garlic, ginger, and red chilies into a paste.
3. 3Heat vegetable oil in a large wok or pan over medium-high heat. Add the spice paste and stir-fry for 2-3 minutes until fragrant.
4. 4Add tomato paste and cook for another minute.
5. 5Pour in chicken broth, soy-free oyster sauce, brown sugar, and rice vinegar. Bring to a simmer.
6. 6Gently add the crabs to the sauce. Cook for about 10-12 minutes, or until the crab shells turn bright red and the meat is cooked through.
7. 7In a small bowl, whisk eggs with cornstarch. Slowly drizzle the egg mixture into the sauce while stirring continuously to thicken.
8. 8Serve hot with steamed rice or fried mantou buns.

Substitutions

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