Friday, May 19, 2017

Singapore Chilli Crab (辣椒螃蟹)

Presenting......a trio of seafood dishes by Chef M aka The Hub

I large dungeness crab (I bought pre-cooked crab) - washed and cleaned
6 shallots - peeled and chopped
1 tbsp finely chopped ginger
6 cloves garlic - peeled and chopped
2 tbsp hot bean paste
3 tbsp ketchup
2 tbsp yeo's chilli sauce
1 tbsp sambal chilli
juice of 1 lime
2 cups water
2 eggs - beaten
cornstarch solution
salt and sugar to taste
cooking oil

  1. Chop the crab into large pieces.
  2. Heat up 2 tbsp cooking oil in a wok.  Fry shallots till lightly brown.  Add ginger and garlic and fry till aromatic.  Add more oil if necessary.
  3. Add hot bean paste, ketchup and sambal chilli and fry for a while.
  4. Add water and bring it to a boil.
  5. Add crab into the wok.  Cover and cook for a few minutes, stirring occasionally.
  6. Add lime juice. Sprinkle salt and sugar to taste.  Stir to mix well.
  7. Add some cornstarch solution to thicken the gravy.
  8. Add eggs into the wok and stir lightly.  
  9. Cover and turn off heat.  Use th residual heat to cook the eggs.
  10. After one minute, remove cover and ladle into a serving bowl.
  11. Enjoy the finger licking homely dish!

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