Recipes - Malaysian & Singaporean

Singapore Chilli Crab
singapore chilli crab


Roll up your sleeves for the king of all crab dishes - the Singapore Chilli Crab! Famously known as Singapore’s unofficial national dish, these crabs are served in a huge puddle of sweet, spicy, tangy sauce and definitely not the first date kind of dish! Recreate this scrumptious dish and dig in at the comfort of your own home.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

1 mud crab (about 800g)
3 tbsp vegetable oil*
3 cloves garlic (roughly chopped)
2cm ginger (grated)
2 shallots (roughly chopped)
1-3 red birds eye chilli (halved)
1 tsp pounded brown preserved soya beans
2 spring onions (cut into 3-4 cm long)
1 egg
1 tsp freshly squeezed lime or lemon juice (optional)
1 small bunch coriander leaves
3-4 steamed mantou

Sauce:

1 cup of water
5 tbsp tomato sauce
1-2 tbsp sugar (or to taste)
2 tsp corn flour
¼ tsp salt (or to taste)




Steps:
  1. To prepare the crab, remove the top shell, and then remove the lungs using your hand. Use a small brush to gently scrub the crab to remove the mud on the shell and claws. Set aside in a bowl. By the time the crab is ready to be cooked, the ‘juice’ will seep out into the bowl. This ‘juice’ will be used to make the sauce.
  2. In a wok or a shallow saucepan, heat the oil over medium high heat.
  3. Add garlic, ginger, and shallots and stir-fry for 1 min.
  4. Add the preserved soya beans and chilli, and stir-fry till fragrant.
  5. Add in spring onions, stir-fry for another minute
  6. Add in the crabs and its liquid, and give it a quick stir before placing a lid on the wok or pan.
  7. Leave crabs to steam and cook on medium high heat.
  8. Combine all ingredients for Sauce, mix well and set aside.
  9. Break the egg into a separate bowl, gently whisk to break the yolk and set aside.
  10. When the crab is cooked (the crab shell will turn to bright orange when it is cooked), remove lid and give the crabs a stir again before adding the sauce.
  11. As the sauce come to a boil, pour in the egg and stir to combine with the sauce and crabs.
  12. Remove from heat and serve in a platter. Garnish with fresh coriander and serve with steamed mantou.

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Singapore Chilli Crab

Singapore Chilli Crab

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Roll up your sleeves for the king of all crab dishes - the Singapore Chilli Crab! Famously known as Singapore’s unofficial national dish, these crabs are served in a huge puddle of sweet, spicy, tangy sauce and definitely not the first date kind of dish! Recreate this scrumptious dish and dig in at the comfort of your own home.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Malaysian & Singaporean
Ingredients

1 mud crab (about 800g)
3 tbsp vegetable oil*
3 cloves garlic (roughly chopped)
2cm ginger (grated)
2 shallots (roughly chopped)
1-3 red birds eye chilli (halved)
1 tsp pounded brown preserved soya beans
2 spring onions (cut into 3-4 cm long)
1 egg
1 tsp freshly squeezed lime or lemon juice (optional)
1 small bunch coriander leaves
3-4 steamed mantou

Sauce:

1 cup of water
5 tbsp tomato sauce
1-2 tbsp sugar (or to taste)
2 tsp corn flour
¼ tsp salt (or to taste)

Instructions
  1. To prepare the crab, remove the top shell, and then remove the lungs using your hand. Use a small brush to gently scrub the crab to remove the mud on the shell and claws. Set aside in a bowl. By the time the crab is ready to be cooked, the ‘juice’ will seep out into the bowl. This ‘juice’ will be used to make the sauce.
  2. In a wok or a shallow saucepan, heat the oil over medium high heat.
  3. Add garlic, ginger, and shallots and stir-fry for 1 min.
  4. Add the preserved soya beans and chilli, and stir-fry till fragrant.
  5. Add in spring onions, stir-fry for another minute
  6. Add in the crabs and its liquid, and give it a quick stir before placing a lid on the wok or pan.
  7. Leave crabs to steam and cook on medium high heat.
  8. Combine all ingredients for Sauce, mix well and set aside.
  9. Break the egg into a separate bowl, gently whisk to break the yolk and set aside.
  10. When the crab is cooked (the crab shell will turn to bright orange when it is cooked), remove lid and give the crabs a stir again before adding the sauce.
  11. As the sauce come to a boil, pour in the egg and stir to combine with the sauce and crabs.
  12. Remove from heat and serve in a platter. Garnish with fresh coriander and serve with steamed mantou.

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