Singapore Crab
- 1 crab, about 1kg, meat prepared in chunks
- 2 tbsp veg oil
- 3 chopped garlic cloves
- Thumb-sized piece of ginger, finely chopped
- 2 chopped red chillies
- 4 tbsp tomato ketchup
- 2 tbsp soy sauce
- Handful of coriander, chopped
- 2 sliced spring onions
- Rice, to serve
- Sizzle the garlic, ginger, and chillies in the oil in a wok for a minute or two, then pour in the ketchup, soy, and 100ml of water, and stir well. Toss in the crab meat, stir-fry for 5 mins, and stir to coat with the sauce. Stir through most of the coriander and spring onions.
- With a pair of tongs, arrange the crab meat on a serving dish, and pour over the sauce. Scatter with the remaining spring onions and coriander, and serve with steamed rice or bao buns.
20 mins
2 serving