Singapore Chili Crab

Well I have already posted a Chili crab recipe long long back. However this one is the local Chili Crab recipe. In my previous recipe I had not added eggs. I made these 2 days ago for dinner & it was finger licking good. If you love crabs, this is a must try recipe. originating from Singapore. The recipe was created in 1950 by Singaporean chef, Madam Cher Yam Tian with her husband, Mr Lim Choon Ngee. The couple ran Palm Beach Seafood Restaurant on Upper East Coast Road (near the present day East Coast Seafood Centre.) Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. Chilli Crab can be widely found at Malaysian and Singaporean seafood hawker stalls, kopitiams or restaurants. Despite its name, chili crab is not a very spicy dish. But the one that I have made here is really spicy. So you can play with the chilis & add according to your spice tolerance level. I used the regular flower crabs which are also called as Srilankan crabs .

 

Ingredients:

• 3 medium size crabs (Cleaned)
• 3 tbsp vegetable oil*
• 8 cloves garlic, roughly chopped
• 1 Medium size Onion
• 1 cup chicken Stock (I use the chicken cube)
• 8 fresh red dried chilli soaked in hot water for 5-10 Mins
• 5 Tbsp Tomato Ketchup
• 1 Tbsp Light Soya Sauce
• 2 Tbsp Thick Coconut Cream (You can skip this)
• 1 Tbsp Fish Sauce or 1 Tsp Belchan paste
• 1 Tspn Sugar
• 1 egg
• 1 cup water
• 2 spring onions (scallions), cut into finger length
• 1 tsp freshly squeezed lime or lemon juice
• 1 small bunch coriander leaves (cilantro)

Method

Grind together chilis & onion until smooth paste. Heat the oil in a wok or shallow saucepan over high heat. Add in garlic and stir-fry for 1 minute. Now add the ground chili paste & fry until fat separation. around 5 to 8 mins. Add in chicken stock all the sauces & bring to boil. Now add the cleaned crab, water close & cook for about 8 mins on low flame.Now add in coconut cream, lemon juice, sugar & mix well. Finally add in an egg stir well & turn off the flame. Garnish this with spring onions.