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

INGREDIENTS

  • ¼ cup  Golden Fiesta Canola Oil

FLAVORING MIX

  • 2 tablespoons Garlic, crushed

  • ½ tablespoon Ginger, sliced

  • 1 tablespoon Lemongrass, chopped

  • ½ piece Onion, chopped

  • 1 teaspoon Jufran Hot Chili Sauce

  • ½ cup UFC Tomato Sauce Sweet Filipino Blend

  • ¾ cup Jufran Sweet Chili Sauce

  • 1 teaspoon Fine salt

  • 1½ tablespoons Sugar

  • 2 cups Water

  • 1 kilo Alimango, cleaned

  • 1 piece Egg, Beaten

Preparation

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    1Heat Golden Fiesta Canola Oil in large pot.

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    2Add in the garlic, ginger, lemongrass, onion and Jufran Hot Chili Sauce. Fry until fragrant.

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    3Add UFC Tomato Sauce Sweet Filipino Blend, Jufran Sweet Chili Sauce, salt, sugar and water.

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    4Stir, and when the mixture comes to a boil, add alimango. Simmer, cover and stir occasionally for 20 minutes

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    5Turn off heat, then add the beaten egg to sauce, and mix well. Serve.

  • No Image Available

    1Heat Golden Fiesta Canola Oil in large pot.

  • No Image Available

    2Add in the garlic, ginger, lemongrass, onion and Jufran Hot Chili Sauce. Fry until fragrant.

  • No Image Available

    3Add UFC Tomato Sauce Sweet Filipino Blend, Jufran Sweet Chili Sauce, salt, sugar and water.

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    4Stir, and when the mixture comes to a boil, add alimango. Simmer, cover and stir occasionally for 20 minutes

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    5Turn off heat, then add the beaten egg to sauce, and mix well. Serve.

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