Singapore Chilli Crab Recipe By Tasty Food

SINGAPOREAN CHILI CRAB

Steps:

• Mix the sauce ingredients in a small bowl and set aside.
• In a very large pot of boiling water, parboil the crab for 3 minutes. Take out of the water and drain. Rinse the crab with cold water and drain again.
• Pull off the top shell in one piece and reserve for additional garnish.
• Remove and discard the gills and the spongy parts under the shell.
• Twist off the claws and legs; crack them with a cleaver or a mallet. Now cut the body into 4 pieces.
• Now in a large heated wok, add oil and swirl to coat the sides of the wok. add the garlic, ginger, and chili, and stir fry for 1 minute.
• Add the crab, and stir fry an additional 2 minutes. Now add the sauce, reducing the heat to low. Cover and simmer, stirring once or twice, till the crab is cooked (6-7 minutes).
• Finally stir in the egg and cook just until it begins to set (1 minute).
• Arrange the crab and top shell on a large platter. Pour the sauce all over the crab and garnish with the green onion.
• Serve right away with crusty bread to soak up the sauce.

SINGAPORE CHILLI CRAB RECIPE BY TASTY

Steps:

• Prepare the crab by removing the base flap, then pull off the head and clear out the cavity. Keep the head in a bowl. Moving to the body of the crab, remove the gills, which are an opaque brown colour on both sides of the crab. Using a sharp knife, cut the crab in half down the middle, then divide into six parts. Using the knife, crack the crab legs open to allow the flavours to enhance while cooking. Add to the bowl with the head then set aside.
• In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste, then pulse until it comes together and forms a paste.
• Heat oil in a wok over medium heat, then once it comes up to temperature fry add the chilli paste and cook for five minutes, stirring occasionally.
• Add the crab pieces into the wok and stir until they are fully coated. Give the crab time to start turning orange, approximately 5 minutes.
• Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed. The crab should be fully orange by now. Add a lid on top and allow the mixture to simmer for 15 minutes.
• Remove the crab legs and head, and plate up on a shallow dish.
• Add butter, spring onions, and egg. Let the egg sit for a minute before stirring, then give the sauce a quick stir. The sauce should thicken up quickly.
• Pour the sauce on top of the crab and garnish with a few sprigs of coriander.
• Enjoy!

SINGAPORE CHILLI CRAB

Steps:

• Prepare crab: See separate tutorial for how to clean and cut a whole crab. You will end up with: 1) Crab pieces; and 2) Reserved tomalley ("crab mustard", Note 8) and crab juices in a separate bowl. This is a key "secret ingredient" used to flavour the sauce.
• Chilli paste: Place ingredients in a small food processor or Nutribullet. Blitz until it's a fairly smooth paste.
• Sauté belachan: Heat oil in a large pot over medium-high heat. Add belachan and cook for 2 minutes, stirring constantly. It will smell pungent (to put it mildly), but have faith! It will mellow and transform!
• Cook off chilli paste: Add chilli paste and cook, stirring, for 3 minutes.
• Add tomato passata: Add tomato passata and cook, stirring regularly, for 4 minutes.
• Add remaining sauce ingredients: Add sweet chilli sauce, ketchup, water and stir to combine.
• Add claws: Add the crab claws first (they take longer to cook), stir to coat in sauce. Bring to a boil, then reduce heat to simmer. Cover with a lid and cook 3 minutes.
• Add "crab mustard" and juices: Add the reserved tomalley ("crab mustard") along with all the crab juices.
• Add remaining crab pieces: Remove lid, add remaining crab pieces and any juices that have collected in this bowl. Stir pieces to coat, put the lid back on and cook for 7 minutes.
• Remove crab: Use tongs to remove crab pieces into a bowl.
• Egg ribbons: With the sauce still on the stove, and while stirring in a circular motion, pour the egg in a thin stream into the middle of the pot. This will create little ribbons of egg in the sauce that is traditional and look lovely.
• Vinegar: Stir in vinegar.
• Return crab: Return the crab pieces into the pot, gently stir to coat in the sauce.

SINGAPORE-STYLE CHILI CRABS

Steps:

• Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside.
• In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.
• Put onto a platter and garnish with the rest of the chile and cilantro. Serve with plenty of napkins!

SINGAPORE CHILLI CRAB

Steps:

• The crab must be prepared before stir-frying (you can ask your fishmonger to do this). This involves removing the claws, the main shell, discarding the dead man's fingers, then cutting the body into four pieces, and cracking the claws and the legs so the sauce can get through to the meat.
• Heat the oil in a large wok and sizzle the garlic, ginger and chopped chillies for 1 min or until fragrant. Add the ketchup, soy and 100ml water, and stir to combine. Throw in the crab, turn up the heat and stir-fry for 3-5 mins or until the crab is piping hot and coated in the sauce. Stir through most of the coriander, spring onions and sliced chilli.
• Use tongs to arrange the crab on a serving dish, pour over the sauce from the pan and scatter over the remaining coriander, spring onions and sliced chilli. Serve with rice or bao buns, and a lot of napkins.

SINGAPOREAN CHILE CRAB

Steps:

• Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.
• In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
• Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.
• Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
• Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.