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. Source: EatingWell Magazine, December 2006
Ingredients
Directions
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Whisk water, ketchup, soy sauce, tomato paste and cornstarch in a medium bowl.
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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.
Tips
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Nutrition Facts
1 vegetable, 3 lean meat, 1 fat
