Print Recipe

Vegetarian Singapore Chilli Crab

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2


  • tbsp  cornstarch
  • jars hearts of palm chopped
  • cans artichoke hearts chopped
  • sheets nori
  • shallots
  • 1.5  inch  ginger
  • garlic cloves
  • 2-4  thai chilies
  • 1/2  sweet chili sauce
  • 1/4  tomato paste
  • tbsp  peanut oil
  • cups  no vegetable broth
  • cup  cilantro chopped
  • jalapeno diced
  • 1/2  cup  scallions chopped


  • Mix the cornstarch with 2 tablespoons water and set aside.
  • In a food processor combine nori, shallots, ginger, garlic, chilis, sweet chili sauce, and tomato paste, with enough water to make a paste.
  • Heat peanut oil in a large saute pan or wok, and cook the paste for 30 seconds to 1 minute.
  • Add the chopped hearts of palm and artichoke hearts and stir well to combine.
  • Add broth and boil.
  • Stir in cornstarch and boil to thicken.
  • Combine cilantro, jalapeno, and scallions and use as garish