Chilli and Ginger Sauce

Three easy steps to a delicious Singapore Chilli Crab.

This is the sauce for the original Singapore Chilli Crab dish but is also delicious with any seafood. You will need 1kg of fresh crab, cleaned and chopped into bite sized pieces. Crack the shells of the claws and legs to allow the sauce to penetrate into the meat. If using cooked crab reduce cooking time by 8-10 minutes.

This quantity serves 2-3 persons.

<li>Heat a heavy dut pan or wok and add a jar of Chilli and Ginger sauce and cook on high heat for 1-2 minutes.</li>
<li>Add crab and mix with the sauce.</li>
<li>Simmer on medium heat with lid on for 12-15 minutes until crab is cooked.</li>

Transfer to a serving dish and garnish with shredded spring onions and sliced red chillies.

If using raw prawns with shell on, make a slit on the back and remove intestinal tract.

Cook for 5-8 minutes until the prawns turn pink. If using cooked prawns this will only take 3-5 minutes.

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