Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, chilli crab (singaporean). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Chilli Crab (Singaporean) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Chilli Crab (Singaporean) is something that I have loved my whole life.
Our Chili Crab (which is commonly sold all over singapore)is much more complicated so this recipe is much more suitable to cook at home. Increase heat to medium high and bring to a boil. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce.
To get started with this particular recipe, we must first prepare a few components. You can have chilli crab (singaporean) using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chilli Crab (Singaporean):
- Make ready 1 1/2 kg Mud crab
- Take 1/2 cup peanut oil
- Take 6 fresh chillies
- Get 3 clove garlic
- Take 2 tsp fresh ginger
- Prepare 6 spring onions
- Prepare 1/2 cup chopped coriander
- Prepare 1/4 cup tomato sauce
- Make ready 1/4 cup chilli sauce
- Get 2 tbsp palm or brown sugar
- Get 1 tbsp light soy sauce
- Make ready 2 cup water
- Get 1/2 lime juice
Other flavours you can order include Cereal Oats, Claypot. Singapore chilli crab was created as an improvised Singaporean food in a hawker stall. Who would have thought that this would become the quintessential Singapore street food,. 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.
Steps to make Chilli Crab (Singaporean):
- Note: If you’re using live crabs then please kill them humanely before making this recipe.
- Cleaning mud crabs - - Wash the crabs well in cold salty water, you may need to give them a good scrub with a brush if they’re pretty dirty, crabs are bottom foragers and often come from estuaries where the silt may not be the best quality, so don’t skimp on getting them clean. - - Remove the top shell (carapace), this is easily done by gripping the flap beneath the crab and pulling it backwards then up toward the top of the crab, a good firm grasp should see the shell come away without too much trouble. - - Rinse the inner of the crab under running water, whilst removing the gills and the mustard (some people actually enjoy this part). Break or cut away the sticky out bits (mandibles and eyes) around the head, not necessary, but I remove these.
- Method - - Chop the crabs into good size pieces, I’m using 4 smallish crabs so I’ve cut mine into two. Often 1 single crab can weigh well over 1.5 kg’s, so you would want to cut a rather large crab into many more pieces. - - Tip: When buying crabs, see if you can get some extra nippers for the pot. These are my favourite, and I’m sure every else loves a good nipper too.
- Prepare the other ingredients - - Finely chop the garlic, ginger and chilli, or give them a minute or two together in a blender. - - Wash the spring onion and cut diagonally into 4cm pieces. - - In a wok, heat the peanut oil until very hot. Add the crabs and fry on a high flame for about 7 minutes, turning frequently. Cover and let steam for another 3 or 4 minutes.
- Remove the crabs from the oil and set aside. - - Turn the heat to low and sauté the garlic, ginger and chilli until soft, then add the spring onions, sauté for another minute. - - Add the sauces, sugar, soy, and salt and pepper, lime juice, and water and bring to boil, then add the coriander. - - After one minute add the crabs and simmer for a couple of minutes in the sauce.
- This recipe has lots of flavour. Serve with rice. Enjoy! - - Tip: Fresh mud crabs are a favourite of east Asian cultures, especially here in Australia. As with other crab recipes, I still prefer the taste and texture of blue swimmers, you can easily substitute blue swimmers in this recipe.
Add the rempah paste back into the wok, and add water/stock. Now add the sauce, reducing the heat to low. Arrange the crab and top shell on a large platter. Simmer crab in a thick, sweet, savory and spicy sauce. Be the first to rate and review this recipe.
So that’s going to wrap this up with this exceptional food chilli crab (singaporean) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
