A fantastic combination of chilli, blackbeans, sugar and spice to create an authentic taste sensation with just enough zing.
 
Ingredients: ginger, garlic, chilli, herbs, spices, tomato extract, black beans, chicken stock, sugar, onion powder, salt, pepper, white wine vinegar.
 
300g / 12 serves, Recipe included on back of label, GLUTEN FREE, Long shelf life, Refrigerate after opening. 
 
RECIPE - To make Singapore Chilli Crab (serves 4-6) cooking time 20mins1/3 jar (100g) Singapore Chilli Paste, 2 tbsp oil, 1 cup water, 2 tsp cornflour & 2 tbsp extra water, 1 large uncooked crab (cleaned) with body roughly chopped.Heat oil in a wok. Add paste and fry for 2 minutes, then add 1 cup of water. Add crab (in shell) reduce heat a little. Cook 12-15 minutes with lid on. Remove crab when cooked and bring sauce back to boil. Mix cornflour with extra water and add to sauce a little at a time to thicken it. Pour over crab and serve.