Singapore Chilli Crab
Oh wow we hope we got this right. It's a pretty delicious (and very messy) dish. Comment below and tell us how you cook yours.
- 2 whole crabs (1.5kg)
- 2 onions
- 4 red chillies
- 4 cloves garlic
- 1 5cm piece ginger
- 100 ml peanut oil (or vegetable oil)
- 100 g tomato ketchup
- 200 ml chicken stock
- 2 tbsp soy sauce
- 1 large egg
- 1/2 bunch coriander to garnish
Kill The Crab
Prepare the crab by lifting the flap on the underside of the crab and inserting a knife or blunt pointed object (like a sharpening steel or chopstick) into the central point to instantly kill the crab.
Prepare The Crab
Snap off the two big claws and crack them slightly with the back of a knife.
Cut the underside of the crab in half (without going all the way through the outer top shell) to help release the body.
Remove the mouth and gills (dead man’s fingers) from each side.
Cut the body and leg sections into half again.
Wash the pieces in cold water to clean, including the shell with all the brown crab meat.
Make The Spicy Sauce
Peel the onion, ginger and garlic and blitz it all up into a paste with the red chillis.
Fry the paste in a wok in the peanut oil over a high heat for a few minutes until the water has all evaporated and you’re left with a red, darker paste.
Stir in the ketchup, chicken stock, soy and raw crab pieces, then heat to a bubble and cook for 15-20 minutes.
Finish The Sauce
Remove from the heat and scoop the crab out of the pan and place onto the serving plate.
Crack the egg into the remaining sauce and stir it in to thicken.
Pour that over the crab and garnish with fresh coriander and extra chilli if you like.
Eat as soon as it’s cool enough to handle… you’ll need your hands for this… it will get messy!
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