How To make Singapore Chilli Crab
Stephen Ceideburg 4 Blue crabs
3 ts Tamarind pulp
3/4 c Boiling water
2 Chopped onions
1 Piece fresh ginger, 5 cm
2 To 3 birdseye chillies
3 Green onions, chopped
2 ts Cornflour
3 tb Oil
3 ts Sugar
2 ts Tomato paste
This Singapore dish is a classic and, like all classics, it is superb. Serve it with plain rice. Boil a large pot of water and drop in 4 green blue swimmers. Boil them rapidly for 4 minutes then tip the contents of the pot into a colander to drain. When cool enough to handle, chop crabs into quarters with a cleaver or large knife, leaving legs at- tached to body. With a hammer. gently crack the claws and areas of harder shell. Put 3 teaspoons tamarind pulp to soak in 3/4 cup boiling water. Finely chop 2 onions, grate 5 cm piece fresh ginger, finely slice 2-3 birdseye chillies
(or to taste) and chop 3 green (spring) onions. Mix 2 teaspoons cornflour with a little water. In a large wok or pan, heat 3 tablespoons of oil and stir- fry onion, ginger and 2/3 of the chopped chillies for a couple of minutes. Add crab pieces and strained tamarind water, lower heat and simmer for 3-4 minutes. Lift the crab out onto a serving dish and to the mixture in the wok add 3 teaspoons sugar and 2 of tomato paste. Stir, add dissolved cornflour and stir again until the mixture thickens. Pour over the crab, garnish with the rest of the chillies and the spring onions and serve. From an article by Meryl Constance in The Sydney Morning Herald, 5/18/93. Courtesy Mark Herron.
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Singapore Chilli Prawns - Marion's Kitchen
If you love Singapore Chilli Crab then you'll love my easy recipe for Singapore Chilli Prawns. The prawns are a lot easier to deal with at home than whole crab but the sauce in this easy Singapore recipe takes its inspiration from the iconic Singapore chilli crab.
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How to Cook: Singapore Chilli Crab RECIPE BY PAUL BREHENY
Singapore Chili Crab, Please subscribe to our channel.
Chef Paul Breheny from the hook and the cook shows you how to cook Singapore Chili Crab.
Paul shows you how easy it is to cook Singapore chili crab.
For the complete recipe for Singapore Chili crab go to and click recipes.
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Here the Recipe folks
Recipe:
2 x Blue swimmer crab (cleaned) or 1 mud crab (cleaned)
6ooml tomato Sauce
300mls of Hot chili sauce
30ml soy sauce
150g sliced French eshallots
50g garlic finely sliced
50g ginger
4 x long red chillies
400 ml chicken stock
80g cornflour
½ bunch green shallots sliced thinly
100mls vegetable oil
Method:
Cut crabs into quarters and lightly crack shells to allow flavour to reach the meat.
In a thin based wok stir fry eshallots and chilli.
Add ginger fry till aromatic.
Add garlic and crab pieces fry.
As crab starts to change colour add Tomato sauce chilli sauce and half stock.
Bring to the boil.
Turn heat down and simmer for approx10mins with a lid on.
Remove crab to a separate tray and keep warm and reduce sauce.
Mix rest of chicken stock with corn flour and add slowly to boiling sauce until you get correct consistency.
Finish with soy sauce.
Arrange crab on large platter and poor plenty of sauce over crab.
Garnish with finely sliced Green shallots.
PS Wear a bib and have a finger bowl ready and plenty of napkins.
Allow for a little more cooking time when using Mud Crabs.
Enjoy
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Singapore Chili Crabs Recipe - Crab with Sweet & Spicy Chili Sauce
Learn how to make a Singapore Chili Crabs Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Singapore Chili Crabs Recipe!
How to cook chilli crab | Life In Food By Violet Oon EP1
In this new series, cooking guru Violet Oon shows you how to create classic Singapore dishes. We kick off the first episode with Singapore's national dish, chilli crab. For the full recipe, go to:
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Singaporean Chilli Mud Crab | Everyday Gourmet S10 Ep12
As seen on Everyday Gourmet.