Chili Crab

This dish takes inspiration from the Asian style chili crabs, made easier with a simple blend of tomato and chili sauces. Adding in the egg at the last minute gives you a richer sauce to enjoy.

  • Required cooking skill level

  • 2-5
    persons serving
  • 30
    minutes preparation time


  1. ¼ cup  Golden Fiesta Canola Oil


  1. 2 tablespoons Garlic, crushed
  2. ½ tablespoon Ginger, sliced
  3. 1 tablespoon Lemongrass, chopped
  4. ½ piece Onion, chopped
  5. 1 teaspoon Jufran Hot Chili Sauce
  6. ½ cup UFC Tomato Sauce Sweet Filipino Blend
  7. ¾ cup Jufran Sweet Chili Sauce
  8. 1 teaspoon Fine salt
  9. 1½ tablespoons Sugar
  10. 2 cups Water
  11. 1 kilo Alimango, cleaned
  12. 1 piece Egg, Beaten


  • 1 Heat Golden Fiesta Canola Oil in large pot.
  • 2 Add in the garlic, ginger, lemongrass, onion and Jufran Hot Chili Sauce. Fry until fragrant.
  • 3 Add UFC Tomato Sauce Sweet Filipino Blend, Jufran Sweet Chili Sauce, salt, sugar and water.
  • 4 Stir, and when the mixture comes to a boil, add alimango. Simmer, cover and stir occasionally for 20 minutes
  • 5 Turn off heat, then add the beaten egg to sauce, and mix well. Serve.
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