Singapore‑Style Chili Crab with Imitation Crab (Surimi)

Ingredients

• 200 g Surimi sticks (imitation crab)
• 4 tablespoons Tomato ketchup
• 2 tablespoons Sriracha or chili garlic sauce
• 1 tablespoon Soy sauce
• 1 tablespoon Sugar
• 1 teaspoon Fresh ginger, grated
• 2 cloves Garlic cloves, minced
• 1 tablespoon Lime juice
• 2 tablespoons Vegetable oil
• 2 tablespoons Fresh cilantro leaves(optional)
• 1 teaspoon Cornstarch(optional)
• 4 tablespoons Water

Instructions

1. 1

   Heat the vegetable oil in a wok or large skillet over medium-high heat (about 2 minutes). Add the minced garlic and grated ginger, sauté until fragrant, about 30 seconds.

2. 2

   Stir in the ketchup, chili sauce, soy sauce, sugar, and water; bring to a gentle simmer (≈3 minutes), then whisk in the cornstarch slurry (cornstarch mixed with a little cold water) to thicken the sauce.

3. 3

   Add the surimi sticks, tossing to coat them evenly. Cook for 4–5 minutes until the crab pieces are heated through and the sauce clings to them.

4. 4

   Remove from heat, drizzle with lime juice, and sprinkle chopped cilantro on top. Serve immediately with steamed rice or crusty bread.