Singapore Chili Crab

Vegan Singapore Chili Crab

A mashup of a few recipes made this amazing vegan chili crab. Bring this unique dish to your next potluck! 

Course: Side Dish
Cuisine: South East Asian
Author: Angela
  • 1 tbsp cornstarch
  • 3 jars hearts of palm, chopped
  • 2 cans artichoke hearts, chopped
  • 8 sheets nori
  • 2 shallots
  • 1.5 inch ginger
  • 6 garlic cloves
  • 2-4 thai chilies
  • 1/2 c sweet chili sauce
  • 1/4 c tomato paste
  • 2 tbsp peanut oil
  • 2 cups no chickn broth
  • 1 cup cilantro chopped
  • 1 jalapeno diced
  • 1/2 cup scallions chopped
  1. Mix the cornstarch with 2 tablespoons water and set aside. 

  2. In a food processor combine nori, shallots, ginger, garlic, chilis, sweet chili sauce, and tomato paste, with enough water to make a paste.

  3. Heat peanut oil in a large saute pan or wok, and cook the paste for 30 seconds to 1 minute. 

  4. Add the chopped hearts of palm and artichoke hearts and stir well to combine. 

  5. Add broth and boil.

  6. Stir in cornstarch and boil to thicken. 

  7. Combine cilantro, jalapeno, and scallions and use as garish to serve. 

Recipe Notes

Adapted from Serious Eats


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