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Singapore chilli blue swimmer crab

Difficulty Easy
Season Summer
Preparation 10mins
Cooking 10mins
Singapore Chilli Crab


Twist the legs and claws from the crabs and make some cracks in the shell of each piece using the blunt side of a knife or a mallet.

Heat the peanut oil in a wok on high until it starts to smoke. Add the crabs and stir-fry for five minutes.

Add the onions, chilli, garlic, ginger and spring onions and stir-fry for 1 minute or until fragrant.

Add the chopped tomato, rice wine, brown sugar and kecap manis and stir fry for about three minutes until the sauce thickens.

Transfer crab to a serving bowl and top with coriander leaves.

To serve

Serve with crusty bread to dunk into the sauce, or on top of steamed jasmine rice.

Handy Tips

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