Sunday, 4 December 2011

Singapore Chilli Crab!

In singapore Chilli crab is very famous and very expensive too. Crabs are a little difficult to clean and in the resturants somehow i feel they dont clean the crab that well and sometimes the meat is not cooked well. I learnt the art of cleaning Crab from  my mom and she makes the best traditional mangalorean crab curry. Well here I have made chilli crab curry and its really tasty. BTW use a cloth scrubbing brush or any scruber to clean the crab well before cooking.

Singapore Chilli Crab Recipe:

Fresh crabs 2 medium size
I Table spoon Olive oil
1 Finely chopped onion
I inch Fresh ginger finely grated
4 cloves Finely chopped garlic
5 to 6 Red chilies boiled (Deseeded) Can use non spicy red chilli powder too
1 cup Water
1/2 cup chicken stock
 1 tbspn Soy sauce
1 tbspn Sweet chili sauce
1 tspn Sugar

•Wash the crabs well and scrub the shell.
•Using a large cleaver, cut the crabs in half and rinse well under cold water, carefully removing the yellow gills or spongy parts.
•Boil the crabs for 8 to 10 minutes in hot water
•Sauté onion, ginger, garlic, boiled chili paste in a pan with 1 Tspn of oil till it turns light brown and grind it into a fine paste.
•In a wok/ Kadai heat 1 Table spoon of oil and add the above ground masala, chicken stock, crab stock and fry it till fat separation. Add pinch of Turmeric powder, soya Sauce, Sugar, Tomato sauce, salt as per taste.
•Return the crab to the wok and simmer, turning carefully in the sauce for 10 minutes or until the crab meat turns white.
•Do not overcook.
•Serve with steamed rice.

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