Ranked no. 35 on World's 50 Most Delicious Food complied by CNN GO (as at July 2011), this dish needs no further introduction.
Eating crabs at a restaurant with a group of 4 could easily set you back around S$100. At a fraction of the cost, you could replicate this delicious dish easily in your own kitchen.
Singapore Chilli Crab (Serve 4)
Ingredients :
1 kg Mud Crab (approximately 3 medium size crab)
Ingredient (A):
1 piece Belachan, thumb-size
1 piece Ginger, thumb-size
4 cloves Garlice, chopped
3 pieces Chilli Padi (optional)
2 tbsp Cooking Oil
Ingredient (B):
1/4 cup Ketchup
1 cup Tomato Puree
1 tbsp Maggi Chilli Sauce
4 tbsp Sugar
3 tbsp Fish Sauce
1 tbsp Light Soy Sauce
1/2 tsp Rice Wine Vinegar
Ingredient (C):
1 1/2 cup Chicken Stock / Water
2 tbsp Shaoxing Wine
1 Large Egg (mix with 2 tsp corn flour and 4 tbsp water)
Direction:
- Clean and cut the crabs into smaller pieces.
- Blend ingredient (A) together into a fine paste.
- Mix all ingredients in (B) together in a bowl.
- Add some oil in a hot pan. Fry blended ingredient (A) till fragrant.
- Add in ingredients (B) together with 1 1/2 cup chicken stock/water. Stir and let it come to a boil.
- Put chopped crab pieces into boiling gravy. Stir briefly. Cover pan with a lid and let it simmer over medium heat for about 5 - 8 minutes or until or the crabs turned red.
- Drizzle 2 tbsp of cooking wine around the side of the pan. Stir quickly.
- Pour in egg mixture. Do not stir immediately. Let the egg cook for about 1 minute. Then, stir to combine the egg mixture with the gravy.
- Dish up. Garnish with some chopped coriander and spring onion.
Tip:
Click on the link here to see how to kill a live crab. Remember to crack the pincers to allow the flavour of the gravy to be absorbed by the flesh.
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