Singaporean Chili Crab (Soy-Free)
A flavorful Singaporean Chili Crab recipe, carefully crafted to be completely free of soy. This dish features fresh crab simmered in a sweet, savory, and slightly spicy tomato-based sauce.
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Ingredients
- about 910 g Live Crabs
- 6 cloves Garlic
- about 5 cm 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Clean and prepare the crabs. Crack the shells and set aside.
- 2In a food processor, blend garlic, ginger, and red chilies into a paste.
- 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.
- 4Add tomato paste and cook for another minute.
- 5Pour in chicken broth, soy-free oyster sauce, brown sugar, and rice vinegar. Bring to a simmer.
- 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.
- 7In a small bowl, whisk eggs with cornstarch. Slowly drizzle the egg mixture into the sauce while stirring continuously to thicken.
- 8Serve hot with steamed rice or fried mantou buns.
Substitutions
Oyster Sauce → Soy-Free Oyster Sauce (Mushroom-Based)(avoids Soy)
Provides umami flavor without soy.
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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