Chilli Crab

21:44

TAAADAAA! Presenting Singapore's famous dish, the Chilli Crab:
Alright, my dish isn't that presentable...

There is a reason why so many locals and tourists alike love chilli crab. It's the succulence of the flesh, the slight spiciness of the gravy, intermixed with the sweetness of the shallots and the smoothness of the egg that makes it a dish that will leave you craving for more. It would be perfect when served with fried mantou (aka fried buns that are crispy on the outside and piping hot and deliciously soft/fluffy on the inside). You could just sweep up the chilli gravy with the mantou!

Ingredients 
(Serves 4)

- Sri Lankan crabs/ mud crabs (around 1.5kg, preferably alive and kicking)

- A tablespoonful of chopped shallots
- A teaspoonful of chopped garlic
- A teaspoonful of chopped Ginger
- Coriander (for garnishing)
- An egg
- Half a bottle of chill sauce (around 200ml)
- A quarter bottle of tomato sauce/ ketchup (around 100ml)
- Some water/ salt to taste
- Corn starch
- Vegetable oil


Method


1. Clean the crabs by keeping them in water for about half an hour to an hour to remove the mud/dirt in them.

2. Steam the crabs till they are red and almost fully cooked.

3. Cut the crabs into chunks that will allow more flavour to enter when cooking.

4. Heat the wok and add in some vegetable oil.

5. Stir fry the garlic, ginger and shallots.

6. Add the crabs and the chilli sauce + ketchup.

7. Stir in the teaspoon of cornstarch into the water and pour it in to thicken the gravy.

8. Add salt/more ketchup/chilli sauce to taste. Simmer for around 5 minutes to allow to flavour to set into the crab. (For more taste, it is preferred to crack the shell of the crab's pincers to allow the sauce to seep in.)

9. When you feel like the sauce is perfect, crack in the egg and stir.

10. Garnish with coriander and serve.

The preparation process is awfully tedious though, and the constant stirring in the wok will definitely let your arm muscles (plus serratus anterior and supraspinatus) have a great workout. 

Still, for the sake of satisfying my taste buds, I think it's definitely well-worth the effort!

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