Recipe: Perfect Chilli Crab (Singaporean)

Chilli Crab (Singaporean). CHILI Crab & ORIGINAL Black Pepper Crab in Singapore. Where to eat chilli crab in Singapore Wondering where to eat chilli crab in Singapore? Patronise these seafood and zi char restaurants for the best renditions of the ever-popular dish.

I used ABC brand hot chili sauce. I found that I didn't need to adjust my flavorings, but you may want to adjust so that it has a. The best chilli crabs with thick savoury sauce just like those served at hawker stalls in Singapore is rather easy to prepare at home. You can have Chilli Crab (Singaporean) using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chilli Crab (Singaporean)

1. You need 1 1/2 kg of Mud crab.
2. Prepare 1/2 cup of peanut oil.
3. It’s 6 of fresh chillies.
4. It’s 3 clove of garlic.
5. Prepare 2 tsp of fresh ginger.
6. Prepare 6 of spring onions.
7. Prepare 1/2 cup of chopped coriander.
8. You need 1/4 cup of tomato sauce.
9. You need 1/4 cup of chilli sauce.
10. You need 2 tbsp of palm or brown sugar.
11. Prepare 1 tbsp of light soy sauce.
12. You need 2 cup of water.
13. It’s 1/2 of lime juice.

This flavourful dish is popular to the locals in Malaysia too. Chef LG Han explores age-old recipes. Wash crabs and separate claws from body. Stir sauce mixture into the skillet until the crabs are well coated.

Chilli Crab (Singaporean) step by step

1. Note: If you’re using live crabs then please kill them humanely before making this recipe..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..

Cover the skillet and let simmer on high. Chili crab is a seafood dish originating from Singapore. And what better way to enjoy it than to cook up a storm and share this treat with family and friends? A chilli crab is stir fried in tomato and chilli sauce for its flavours. Although mud crabs are the best suited for this crab recipe you can use other varieties of crab as well.