Chilli crab

Cher Yam Tian invented the chili crab in Singapore in the 1950s. Her crabs became a popular when she experimented in her kitchen for family and friends, and her family built their first restaurant, Palm Beach Seafood. Since then, the dish has been a mainstay on Singaporean menus, from hawker centers to fine dining establishments. Dining out on chili crab in Singapore may be pricey, and they all know you'll never be able to finish a feast of crab. Cooking crab at home is unquestionably the best option. Mud crabs from Sri Lanka are used in Singapore, although any other crab, even soft-shelled crabs, should work.

Ingredients

• 1 tablespoon (8g) cornstarch
• 2 tablespoons (30g) water
• 7 tablespoons (104ml) peanut oil
• 2 to 3 whole shallots, minced (about 1/2 cup)
• 1 1/2-inch knob ginger, grated (about 2 tablespoons)
• 6 medium garlic cloves, minced (about 2 tablespoons)
• 4 Thai chiles, minced
• 2 whole Mud or Dungeness crabs (about 1 pound each), prepared (see note)
• 2 cups (500ml) homemade or store-bought low sodium chicken broth
• 1/4 cup (66g) tomato paste
• 1/2 cup (125ml) hot-sweet chili sauce (see note)
• Salt, to taste
• Sugar, to taste
• 1 large egg, beaten
• 1/2 cup thinly sliced green onions
• 1 cup fresh cilantro leaves

Preparation

• Whisk together 2 tablespoons water and cornstarch in a small dish; leave aside. Heat the oil in a big wok with a cover (or a Dutch oven) over medium heat until it shimmers. Add the shallots, ginger, garlic, and chilies and mix well. Cook and stir for 1 minute, or until aromatic.
• Add the crab chunks and the broth to the pot. Raise the heat to medium-high and bring the mixture to a boil. Cover loosely and gently boil for 6 minutes, or until crab has become red and is nearly cooked through (lower heat if required).
• Remove the lid and add the tomato paste and chili sauce to the pan. Simmer for 1 minute, then season with salt, sugar, or chili sauce to taste. To thicken, stir in the cornstarch mixture and bring to a boil.
• Remove the pan from the heat and whisk in the egg. Green onions should be added at this point. Serve by ladling onto a serving dish and garnishing with cilantro.