My cousin has been craving Singapore’s signature dish so we decided that we would have it tonight for dinner. We like it really spicy so you can put less peppers if you don’t want it to be really spicy. I was too scared to clean and chop the crabs while they were still alive so I boiled them first…
[100% organic & wild]
- 3 live mud crabs
- 2 medium onions, coarsely chopped
- 15 red bird’s eye chili peppers, chopped in half
- 1 cup dry white wine
- 6 TBS canola oil
- 2 TBS tomato paste
- 12 oz. tomato puree
- 4 TBS soy sauce
- 1 tsp salt
- 4 TBS sugar
- 1 cup water
- ¼ tsp corn starch mixed in ½ cup of water
- 2 eggs
- 1 cup cilantro leaves
In a large wok, heat water until it boils then steam the crabs for 5 minutes so that they’re dead when you clean and chop them into pieces. Clean the crabs, discard the butt flaps, and remove the lungs and other organs you’re supposed to dispose of.
Chop the crabs into 5 sections each: the whole shell, the left claw, the right claw, the left body with legs, and the right body with legs – smash the shells to the claws until they crack and then set aside.
In a food processor, blend the onions, chilies, and tomato puree for 30 seconds.
Heat a wok on high heat with the 6 TBS oil and then pour in the onion-chili mixture. Cook until most of the water evaporates. Add in the tomato paste, soy sauce, salt, sugar, wine, and half the cilantro leaves. When the mixture boils and produces lots of bubbles, add in the crab and the corn starch liquid. Cook for 15-20 minutes on medium-heat while adding water every 5 minutes so mixture doesn’t dry up.
When the 15-20 minutes are nearly up, add in the eggs and mix well. Garnish with leftover cilantro leaves and serve with rice or Chinese buns.