# Softshell Crab Bao with Singaporean Chili Sauce ## Description This recipe features crispy deep-fried softshell crab nestled in fluffy bao buns, topped with a rich and spicy Singaporean-style chili sauce. ## Quick Facts - Calories: 580 per serving - Prep Time: 20 minutes - Cook Time: 20 minutes - Total Time: 40 minutes - Servings: 3 - Difficulty: medium - Cuisine: Singaporean - Health Score: 6.5/10 ## Nutrition Per Serving - Calories: 580 - Protein: 26g - Carbohydrates: 75g - Fat: 18g - Fiber: 2g - Sugar: 19g - Sodium: 800mg ## Dietary Information This recipe is: Dairy-Free, Nut-Free ## Ingredients (3 servings) - 3 pieces Softshell crabs - 0.5 cup Rice flour - 0.5 cup Corn starch - 2.5 cups Neutral oil (for deep frying) - 0.5 teaspoon Salt - 0.5 teaspoon Black pepper - 6 cloves Garlic cloves - 1 inch piece Ginger - 3 small Shallots - 3 pieces Thai chilies (fresh) - 3 pieces Dried chilies (rehydrated) - 1 cup Tomato passata - 0.5 cup Chicken stock - 0.25 cup Sweet chili sauce - 1 large Egg - 2 tablespoons Sugar - 1 tablespoon Rice vinegar - 3 pieces Bao buns - 0.25 cup Cilantro (chopped, for garnish) ## Instructions 1. Carefully clean 3 softshell crabs by cutting off the mouthparts and gills using kitchen scissors. Pat them dry thoroughly with paper towels. 2. In a shallow dish, combine 0.5 cup of rice flour and 0.5 cup of corn starch. Dredge each of the 3 cleaned softshell crabs thoroughly in the flour and corn starch mixture, ensuring they are fully coated. 3. Heat 2.5 cups of neutral oil in a deep frying pan or pot over medium-high heat until it reaches about 350-375°F (175-190°C). Carefully place the coated softshell crabs into the hot oil and deep fry until golden brown and crispy, about 3-4 minutes per side. Remove the fried crabs and place them on a paper towel-lined plate to drain excess oil. 4. While the crabs are still hot, season them immediately with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. 5. For the Singaporean chili sauce, add 6 garlic cloves, 1 inch piece of ginger, 3 small shallots, 3 fresh Thai chilies, and 3 rehydrated dried chilies to a food processor. Blend until a coarse paste is formed. 6. Heat a small amount of oil (about 1 tablespoon) in a saucepan over medium heat. Add the blended chili paste and sauté for 2-3 minutes until fragrant. 7. Pour in 1 cup of tomato passata, 0.5 cup of chicken stock, and 0.25 cup of sweet chili sauce. Stir well to combine and bring the sauce to a simmer. 8. Whisk 1 large egg in a small bowl. Slowly drizzle the whisked egg into the simmering sauce while stirring continuously to create strands of egg. Add 2 tablespoons of sugar and 1 tablespoon of rice vinegar to the sauce and stir until well combined and the sauce has thickened slightly. 9. Steam 3 bao buns according to package instructions until soft and fluffy. 10. To assemble, place one fried softshell crab inside each steamed bao bun. Spoon a generous amount of the Singaporean chili sauce over the crab and garnish with 0.25 cup of fresh chopped cilantro. ## Allergen Information Contains: shellfish, gluten, eggs ## Tags bao, softshell crab, chili crab, singaporean food, asian street food ## Source Recipe by: Not specified Video: https://youtube.com/shorts/HomWWsjjpiU?si=VpNRoL1spjXtpqJD ## Machine-Readable Data ### Recipe Metadata ```json { "id": "1a33ee1b-d04b-4126-8081-0fcf81d79ede", "youtube_id": "HomWWsjjpiU", "title": "Softshell Crab Bao with Singaporean Chili Sauce", "cuisine_type": "Singaporean", "meal_type": [ "lunch", "dinner" ], "difficulty_level": "medium", "servings": 3, "prep_time_minutes": 20, "cook_time_minutes": 20, "total_time_minutes": 40, "health_score": 6.5, "created_at": "2025-07-13T14:08:41.000Z", "updated_at": "2025-07-13T14:08:41.000Z" } ``` ### Ingredients Data ```json { "servings": 3, "ingredients": [ { "name": "Softshell crabs", "amount": 3, "unit": "pieces", "notes": null }, { "name": "Rice flour", "amount": 0.5, "unit": "cup", "notes": null }, { "name": "Corn starch", "amount": 0.5, "unit": "cup", "notes": null }, { "name": "Neutral oil", "amount": 2.5, "unit": "cups", "notes": "for deep frying" }, { "name": "Salt", "amount": 0.5, "unit": "teaspoon", "notes": null }, { "name": "Black pepper", "amount": 0.5, "unit": "teaspoon", "notes": null }, { "name": "Garlic cloves", "amount": 6, "unit": "cloves", "notes": null }, { "name": "Ginger", "amount": 1, "unit": "inch piece", "notes": null }, { "name": "Shallots", "amount": 3, "unit": "small", "notes": null }, { "name": "Thai chilies", "amount": 3, "unit": "pieces", "notes": "fresh" }, { "name": "Dried chilies", "amount": 3, "unit": "pieces", "notes": "rehydrated" }, { "name": "Tomato passata", "amount": 1, "unit": "cup", "notes": null }, { "name": "Chicken stock", "amount": 0.5, "unit": "cup", "notes": null }, { "name": "Sweet chili sauce", "amount": 0.25, "unit": "cup", "notes": null }, { "name": "Egg", "amount": 1, "unit": "large", "notes": null }, { "name": "Sugar", "amount": 2, "unit": "tablespoons", "notes": null }, { "name": "Rice vinegar", "amount": 1, "unit": "tablespoon", "notes": null }, { "name": "Bao buns", "amount": 3, "unit": "pieces", "notes": null }, { "name": "Cilantro", "amount": 0.25, "unit": "cup", "notes": "chopped, for garnish" } ] } ``` ### Nutrition Data (per serving) ```json { "calories": 580, "macros": { "protein_g": 26, "carbs_g": 75, "fat_g": 18, "fiber_g": 2, "sugar_g": 19, "sodium_mg": 800 }, "dietary_tags": { "vegan": false, "vegetarian": false, "gluten_free": false, "dairy_free": true, "nut_free": true } } ``` --- This recipe is from CalorieGram Recipes - Your AI-powered healthy recipe discovery platform. 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