Singapore Chile Crab with Spinach

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Singapore Chile Crab with Spinach

Singapore Chile Crab with Spinach

Restaurants all over Singapore have chile crab on their menus—it’s one of the national dishes. Usually made with whole crabs swimming in a spicy chile sauce, this streamlined version is much simpler—and less messy to eat. Although a little more expensive, this dish looks the most beautiful and tastes the best when made with "colossal" lump crabmeat. Make it a meal: Serve over instant brown rice. Cool off with mango sorbet for dessert.

Serves 4

Prep Time 30 min

Total Time 30 min.

Ingredients

  • 1/2 cup water
  • 1/4 cup ketchup
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon cornstarch
  • 1 tablespoon toasted sesame oil
  • 1/4 cup minced shallot
  • 2 tablespoon minced garlic
  • 2 tablespoon minced red chile, or to taste
  • 1 1/2 tablespoon minced fresh ginger
  • 1 6-ounce ba baby spinach
  • 1 pound pasteurized crabmeat, drained if necessary

Cooking Directions

Step 1

Whisk water, ketchup, soy sauce, tomato paste and cornstarch in a medium bowl.

Step 2

Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 1 minute. Add garlic, chile and ginger and cook, stirring, until fragrant, about 30 seconds. Add spinach and stir until just wilted, 1 to 2 minutes. Stir in the sauce and crab; reduce heat to medium-low, cover and cook, stirring occasionally, until heated through, about 2 minutes.


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