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
  • 15
    minutes preparation time
  • 30
    minutes cooking time

INGREDIENTS

  1. 1 kg alimango (large crabs)
  2. ¼ cup GOLDEN FIESTA Canola  Oil 
  3.  2 Tbsp crushed garlic
  4. ½ Tbsp sliced ginger 
  5. 1 Tbsp chopped tanglad (white stalks)
  6. 1 small onion, chopped 
  7. 1 tsp JUFRAN Red Hot Chili Sauce 
  8. ½ cup UFC Tomato Sauce Filipino Style
  9. ¾ cup JUFRAN Sweet Chili Sauce
  10. 2 cups water 
  11. 1 tsp UFC Iodized Salt 
  12. 1-1/2 Tbsp sugar 
  13. 1 pc egg, beaten 

PREPARATION

  • 1. Heat Golden Fiesta Oil.  Saute garlic, ginger, tanglad and onion.  Add Jufran Hot Chili Sauce , UFC Tomato  Sauce  and Jufran Sweet Chili  Sauce  and water.  Cover and simmer for 5 minutes.
  • 2. Add crab , sugar and water.  Season with UFC Salt and UFC Pepper.  Cover and simmer for 20 minutes, stirring occasionally .
  •  3. Add egg and stir.  Turn off heat.
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