Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chilli crab (singaporean). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Chilli Crab (Singaporean) is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Chilli Crab (Singaporean) is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook chilli crab (singaporean) using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chilli Crab (Singaporean):
- Take 1 1/2 kg Mud crab
- Get 1/2 cup peanut oil
- Get 6 fresh chillies
- Make ready 3 clove garlic
- Make ready 2 tsp fresh ginger
- Get 6 spring onions
- Prepare 1/2 cup chopped coriander
- Make ready 1/4 cup tomato sauce
- Make ready 1/4 cup chilli sauce
- Get 2 tbsp palm or brown sugar
- Take 1 tbsp light soy sauce
- Get 2 cup water
- Take 1/2 lime juice
Steps to make Chilli Crab (Singaporean):
- Note: If you’re using live crabs then please kill them humanely before making this recipe.
- Cleaning mud crabs - - Wash the crabs well in cold salty water, you may need to give them a good scrub with a brush if they’re pretty dirty, crabs are bottom foragers and often come from estuaries where the silt may not be the best quality, so don’t skimp on getting them clean. - - Remove the top shell (carapace), this is easily done by gripping the flap beneath the crab and pulling it backwards then up toward the top of the crab, a good firm grasp should see the shell come away without too much trouble. - - Rinse the inner of the crab under running water, whilst removing the gills and the mustard (some people actually enjoy this part). Break or cut away the sticky out bits (mandibles and eyes) around the head, not necessary, but I remove these.
- Method - - Chop the crabs into good size pieces, I’m using 4 smallish crabs so I’ve cut mine into two. Often 1 single crab can weigh well over 1.5 kg’s, so you would want to cut a rather large crab into many more pieces. - - Tip: When buying crabs, see if you can get some extra nippers for the pot. These are my favourite, and I’m sure every else loves a good nipper too.
- Prepare the other ingredients - - Finely chop the garlic, ginger and chilli, or give them a minute or two together in a blender. - - Wash the spring onion and cut diagonally into 4cm pieces. - - In a wok, heat the peanut oil until very hot. Add the crabs and fry on a high flame for about 7 minutes, turning frequently. Cover and let steam for another 3 or 4 minutes.
- Remove the crabs from the oil and set aside. - - Turn the heat to low and sauté the garlic, ginger and chilli until soft, then add the spring onions, sauté for another minute. - - Add the sauces, sugar, soy, and salt and pepper, lime juice, and water and bring to boil, then add the coriander. - - After one minute add the crabs and simmer for a couple of minutes in the sauce.
- This recipe has lots of flavour. Serve with rice. Enjoy! - - Tip: Fresh mud crabs are a favourite of east Asian cultures, especially here in Australia. As with other crab recipes, I still prefer the taste and texture of blue swimmers, you can easily substitute blue swimmers in this recipe.
So that is going to wrap it up for this special food chilli crab (singaporean) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
