Chilli crab is a Singaporean seafood dish. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce.

  • PREP: 25 MINS
  • COOK: 5 MINS

Ingredients of Chili crab (Singapore)

  • 1 large live mud crab, cleaned
  • 60 ml vegetable oil
  • ¼ tsp salt
  • 250 ml tomato passata or tomatoes
  • 250 ml fish stock
  • 2 tbsp finely grated palm sugar
  • 1 tbsp white vinegar
  • 1 tbsp soy sauce
  • 1 tsp cornflour mixed with 2 tbsp cold water
  • 1egg, lightly beaten
  • 20 g butter
  • 3 spring onions, green ends only, cut into 5 cm lengths
  • thinly sliced red bird’s eye chilli and coriander sprigs

Also Read: Fajita ( Mexican)

How To Prepare of Chili crab (Singapore)

  1. To ship the crab humanely before preparing it, place it in the freezer for 1 hour to put it to sleep.
  2. Pull the upper shell away from the body and discard the gills but reserve all of the yellowish from the head and upper shell.
  3. Unscrew the claws, then using a cleaver or a large heavy knife, divide the body into four pieces with two legs on each piece.
  4. To make the basic dough, place all the ingredients in a blender and mix until a smooth dough forms.
  5. Heat the oil in a wok over medium heat. When hot, fry the dough for 5 minutes or until it is fragrant and the oil separates from the solids. Add the crab (including the shell) and salt and mix until the crab begins to change color.
  6. Add the passata, broth, sugar, vinegar and soy sauce and mix to coat. Add the tomalley to the crab.
  7. Cover the wok and simmer 10 to 15 minutes or until it is cooked through. Remove the crab pieces from the wok and place them on a large dish.
  8. Stirring continuously, slowly sprinkle the cornflour mixture in the wok, followed by the beaten egg, then butter and new onions.
  9. Taste the sauce and adjust the seasoning if necessary.
  10. Pour the sauce over the crab, then sprinkle with cilantro and chilli and serve immediately, with bowls and lots of towels.

 

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