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Friday, 8 March 2013

Singapore Style Chili Crab Recipe

This recipe is well known in Singapore and is a great hit with tourists and locals alike! It is really spicy.Chili crab is a seafood dish originating from Singapore. The recipe was created in 1950 by Singaporean chef, Madam Cher Yam Tian with her husband...Enjoy the Yammy Recipe...

Ingredients for Singapore Chilli Crab:
  •     1 lb (450g) mud crabs or soft shelled crabs
  •     4 tbsp plain flour if using soft shelled crabs
  •     3 tbsp vegetable oil*
  •     8 cloves garlic, roughly chopped
  •     8 fresh red chilli, roughly chopped
  •     1 egg
  •     2 spring onions (scallions), cut into finger length
  •     1 tsp freshly squeezed lime or lemon juice
  •     1 small bunch coriander plant (cilantro)

*For soft-shelled crabs, oil for deep frying

Mix together for Sauce :

    1 cup of water, 5 tbsp tomato catsup, 1 1/2 to 3 tbsp sugar, or according to taste, 1 1/2 tsp cornflour, 1 tsp pounded brown preserved soya beans or dark miso (optional), 1/4 tsp salt

Method :

    1. Heat the oil in a wok or shallow saucepan over high heat.

    2. Add garlic and stir-fry for 1 minute.

    3. Add the chilli, stir-fry till fragrant. For mud crabs, add at this stage. Fry well till shells start
        turning red, add sauce ingredients stir well, cover with lid and simmer till shells are red.

    4. Break eggs into the wok and streak with a fork, simmer till cooked. Squeeze lime juice over and
       stir in scallions.

    5. For soft-shelled crabs, cut each crab into four, dry well, dredge in flour and deep fry till golden
        brown and crispy. Make the sauce as above, but omit the mud crabs.

    6. Toss soft shelled crabs in sauce just before serving.

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