Singapore Chilli King Crab with Egg Fried Rice

An easy, spicy-sweet stir fry featuring king crab claws served alongside classic egg fried rice with spring onions.

Dinner Quick Seafood Dairy Free Spicy Stir Fry

Estimated Nutrition

Calories

528.1

kcal / serving

2112.4 kcal total

Carbs

55.7g

per serving

222.8 g total

Fat

21.1g

per serving

84.2 g total

Protein

28.9g

per serving

115.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

125

tbsp

nam pla

Dairy

piece

Egg

large, lightly beaten

GrainsCereals

200

Basmati Rice

cooked and cooled

NutsSeeds

cloves

Garlic

chopped

tbsp

Coriander Leaf

finely chopped

OilsFats

tbsp

Vegetable Oil

tbsp

Groundnut Oil

tsp

Sesame Oil

Seafood

500

King Crab Claws

cooked

Vegetables

Ginger

finely shredded

piece

Red Bird's-Eye Chilli

seeds removed, finely chopped

piece

Spring Onion

finely sliced

Method

Whisk tomato sauce, sweet chilli sauce, hoisin, fish sauce, 75ml of water, and sugar together.

Heat a wok and stir fry the vegetable oil, ginger, garlic, and chillies for two minutes.

Serve the crab claws alongside the egg fried rice on a plate.

Season with salt and pepper, stir fry for two minutes, and mix in spring onions and coriander.

Add egg mixture to the rice and stir fry for 3 minutes until eggs set and rice is dry.

Mix the eggs and sesame oil together in a bowl using a fork.

Heat a separate wok, add oil and cooked rice, and stir fry for 3 minutes until hot.

Add the crab claws and simmer for 4 minutes until the sauce thickens and crab is hot.

Add the sauce mixture to the wok and bring to a boil.