Singapore Chilli Crab and Prawns

Traditionally, Singapore chilli crab is made with whole or jointed crabs still in their shells, but our cheat’s version uses crab meat, plus plump king prawns, in a rich tomato and chilli sauce that (despite the name) is more sweet than hot. Hands-on time 20min. Cooking time about 20min. Serves 2 150g raw peeled king prawns 100g fresh mixed brown and white crab meat

1 medium egg, beaten with 1tbsp water

FOR THE SAUCE

4 spring onions, trimmed, plus extra, shredded, to garnish

3cm piece fresh root ginger, peeled 2 large red chillies

3 garlic cloves, peeled

1tbsp toasted sesame oil

1tsp shrimp paste or 2tsp fish sauce 4tbsp tomato ketchup 1½tbsp palm sugar or light brown soft sugar 250ml chicken stock

2tsp rice vinegar

1 For the sauce, in the small bowl of a food processor, whizz the spring onions, ginger, chillies and garlic until smooth. Heat the oil in a wok or deep frying pan over medium heat. Add the paste and fry for 3-4min, stirring regularly, or until quite dry and aromatic.

2 Add the shrimp paste/fish sauce, ketchup and sugar, stirring until smooth, then gradually stir in the stock. Bring to the boil and bubble for 5min.

3 Add the prawns and bubble for 2min, or until almost cooked, then stir in the crab and egg mixture and continue to cook, stirring, for 1-2min, or until the sauce thickens. Stir in the vinegar and check seasoning.

4 Garnish with shredded spring onions, and serve with rice or mantou buns on the side (see GH TIP). PER SERVING 307cals, 31g protein, 11g fat (2g saturates), 21g carbs (21g total sugars), 1g fibre