Singapore Chilli Crab

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:

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

Preparing the Singapore Chilli Crab :

2. Wipe the wok clean and add 2 Tbsp of oil. Bring to heat.
3. Add all the crab sections, including top shell and fry on high till it evenly becomes red in colour all over. (About a minute)
4. Remove the fried crab and set aside.
5. Add the rempah paste back into the wok, and add water/stock. Bring to a boil.
6. Return the fried crab, cover and cook for 20 minutes on low-med heat.
7. Remove the crab sections from the sauce and set aside again.
8. Add the tomato puree and tomato ketchup. Stir through.
9. The chopped spring onion can be added now, followed by the cornflour-water mixture.
10. 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).
11. 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).
12. Garnish with the julienne sliced, chilli, spring onion greens, and chopped coriander.
13. Usually served with fried Mantau Buns( Steamed Chinese Buns).