Singapore Chilli Crab 

Singapore Speciality – Must try if you ever visit. Those who tried it often hunt down the recipe, to re-create this adventure at home.

The Recipe Intro includes step by step pictures. Check it out.

Ingredients:

Srilankan mud crabs or I used 3 flower crabs		800 gms
oil		5 + 2 Tbsp
eggs, lightly beaten		2
black bean sauce (I used Lee Kum Kee)		1 tsp
water or stock of choice		500 ml
spring onion greens, chopped		3 Tbsp
tomato puree		¼ cup
tomato ketchup		¼ cup
cornflour / cornstarch, mixed with 2 tbsp cool water		1 tsp
butter - optional		1 Tbsp

For the chilli paste (Rempah):

long red chillies		5- 6
shallots		10
garlic		6 large cloves
ginger, peeled ( each about the size of a large clove of garlic)		2 pieces of
galangal,peeled  (about the size of a large clove of garlic)		1 piece of
lemongrass - only the tender section, cut into rings		1 stalk of
tomato paste (not to be confused with tomato puree or sauce)		3 generous Tbsp
rice vinegar - or white vinegar		1 Tbsp
belachan (shrimp paste- according to taste)		1/4 tsp - 1 tsp
dried shrimp		1 tsp
sugar or palm sugar		4 tsp
salt or to taste		1/4 tsp

For Garnish:

spring onion greens( cut julienne )		As needed,
red chilli (seeded - cut julienne )		As needed,
fresh coriander ( chopped )		As needed,

Method:

Prepare the Rempah (spice paste):

1. Add all the ingredients ‘for the chilli paste (rempah) ‘ to a  blender and blend to a smooth paste.
2. Heat 5 Tbsp or more in a well-seasoned wok and add the rempah.
3. Fry on medium heat, till the paste, gets cooked and the raw smell dissipates.
4. The longer the paste is fried, the deeper the colour of the paste becomes and the better flavour.
5. Add the black bean paste and continue frying briefly.
6. Stir in salt to taste.
7. When the paste is nice and smooth and thick, remove from the wok. Set aside.

Prepare the Crab.

1. Crab is best bought alive and placed in the freezer. This immobilizes them and puts them to sleep calmly.
2. Flip-up the tail (apron) section from the underside of the crab. Discard.
3. With your thumb under the corner of the headshell, pry the shell open.
4. Remove the spongy gills, as well as the mandibles(mouth section) if you prefer.
5. Once cleaned, I like to rinse each crab once – quickly.
6. The top shell is used for aesthetic presentation. Rinse this too.
7. Cut the crab through the centre, vertically.
8. Separate the claw sections from the leg sections. Crack the claw section, with the back of your cleaver.
9. Also cut the leg section further, into 4 segments.

Preparing the Singapore Chilli Crab :

• Wipe the wok clean and add 2 Tbsp of oil. Bring to heat.
• Add all the crab sections, including top shell and fry on high till it evenly becomes red in colour all over. (About a minute)
• Remove the fried crab and set aside.
• Add the rempah paste back into the wok, and add water/stock. Bring to a boil.
• Return the fried crab, cover and cook for 20 minutes on low-med heat.
• Remove the crab sections from the sauce and set aside again.
• Add the tomato puree and tomato ketchup. Stir through.
• The chopped spring onion can be added now, followed by the cornflour-water mixture.
• Now, quickly add the beaten egg and swirl through the sauce. Swirl the wok, don’t stir. Allow it to-set lightly through the sauce and add the butter now (if using).
• Now you can either return the crab and toss it all together in the wok OR pour the sauce over the aesthetically plated crab (Place the head section over the top).
• Garnish with the julienne sliced, chilli, spring onion greens, and chopped coriander.
• Usually served with fried Mantau Buns(  Steamed Chinese Buns).

 

Singapore Chilli Crab

Notes:

• To choose a fleshy crab: feel the underside. It should be tight and firm to the touch and not soft when pressed with fingers: this denotes there is not enough flesh.

Singapore Favourites:

Key Ingredients: Crab, Chilli, Shallot, Garlic  Ginger, Galangal Lemongrass, Tomato Paste, Tomato Puree/Sauce, Black Bean Sauce, Shrimp Paste, Dried Shrimp, Sugar, Salt, Oil, Spring Onion, Coriander.

Let us know if you tried it – Singapore Chilli Crab.