Singapore‑Style Chili Crab (using Imitation Crab) with Tomato‑Egg Sauce

Ingredients

• 200 g Imitation crab sticks
• 120 g Tomato puree
• 2 Eggs
• 1 tbsp Fresh ginger, minced
• 2 Garlic cloves, minced
• 1 tsp Chili threads (or sliced fresh red chilies)
• 1 tbsp Soy sauce
• 1 tsp Sugar
• 1 tsp Cornstarch
• 100 ml Water
• 2 tbsp Vegetable oil
• 1 tbsp Fresh cilantro leaves, for garnish(optional)

Instructions

1. 1

   Heat the vegetable oil in a wok over medium heat. Add the minced ginger and garlic, sauté for 1 minute until fragrant.

2. 2

   Stir in the tomato puree, soy sauce, sugar, and chili threads; cook for 2 minutes, then add water and bring the mixture to a gentle simmer.

3. 3

   Add the imitation crab sticks and simmer for 5 minutes, allowing the flavors to meld.

4. 4

   Whisk the eggs in a small bowl, then slowly drizzle them into the simmering sauce while stirring gently to create silky ribbons; cook for another 2 minutes.

5. 5

   Mix the cornstarch with a splash of cold water to form a slurry, then stir it into the sauce to thicken; cook 1 more minute.

6. 6

   Transfer to serving plates, garnish with cilantro if desired, and serve immediately.