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Singapore Bean Curd With Crab Sauce

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  Bean curd 1⁄2 Kilogram
  Crab meat 1 Cup (16 tbs), cooked and mashed
  Onions spring 5 , roughly chopped
  Grated ginger 1 Teaspoon
  Salt 2 Teaspoon
  Pepper powder 1⁄2 Teaspoon
  Corn flour 2 Tablespoon, mixed with 0.75 cup water
  Water 3⁄4 Cup (12 tbs)
  Red wine 2 Tablespoon
  Chicken stock 2 Cup (32 tbs)
  Chili oil 1 Teaspoon
  Parsley 2 Teaspoon, finely chopped
  Vegetable oil 2 Cup (32 tbs) (For Frying)

Heat oil in a large pan and fry onions and ginger for 1 minute.
Add stock and simmer for 5 minutes.
Add crab meat, salt, pepper, and wine.
Mix well and cook for 5 minutes.
Add cornflour mixture and stir.
Add bean curd and bring to a boil.
Do not overcook.
Add little more water if needed.
Sprinkle chilli oil and finely chopped parsley.
Serve hot with rice.
Simply use 1 recipe vegetarian crab sauce and vegetarian stock instead of crab sauce and chicken stock.
Follow the recipe as directed above.

Recipe Summary

Side Dish

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1285 Calories from Fat 1090

% Daily Value*

Total Fat 123 g189.2%

Saturated Fat 16.5 g82.3%

Trans Fat 0 g

Cholesterol 3.6 mg1.2%

Sodium 1171.3 mg48.8%

Total Carbohydrates 22 g7.5%

Dietary Fiber 0.83 g3.3%

Sugars 4.4 g

Protein 25 g49.4%

Vitamin A 9.1% Vitamin C 12.1%

Calcium 25.9% Iron 44%

*Based on a 2000 Calorie diet

Singapore Bean Curd With Crab Sauce Recipe