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.
How To make Singapore Chilli Crab's Videos
EASY Singapore Chili Crab
OPEN for ingredients! Singapore Chilli Crab is the most popular dish coming off Singapore! This is the most globally well-known dish in Singapore, and with good reason. Meaty crabs cooked in a rich, sweet and spicy eggy gravy - this dish is all about that sauce. You can actually make this EASILY and effortlessly at home, let me show you how.
More info here:
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Ingredients:
- 1 kg or 2 medium-sized Mud Crabs, cut and cleaned*
- 1/4 cup Vegetable Oil
- 1/4 cup Tomato Ketchup
- 2 tbsps Chilli Sauce
- 1 tbsp Oyster Sauce (optional)
- 500ml Water or Stock
- 1 tsp Salt, or to taste
- 1 tsp Sugar, or to taste
- Cornstarch Slurry: 1 tbsp cornstarch + 2-3 tbsps water
- 2 Eggs
- A handful of Coriander
Chilli Paste:
- 10g Dried Chillies or 2 tbsp Dried Chilli Paste
- 2-3 cloves Garlic
- 50g or 1 Onion
- 20g or 1 inch Ginger
- 1 tsp Shrimp Paste (optional)
- 1/4 cup Water, or just enough to blend
Serve with:
- Fried Mantou Buns
*crab weight indicated is BEFORE crabs are cut and cleaned
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Super Easy Famous Singapore Black Pepper Crab Recipe 黑胡椒螃蟹 Singapore Seafood / Food Recipe
Singaporeans love seafood, especially crabs. Apart from our famous Chilli Crab, Black Pepper Crab 黑胡椒螃蟹 is another favourite style that Singaporeans love. If you've never tried before, you might want to head up to Eng Seng at Joo Chiat. I haven't tried them for a while now but the last time I ate there, their black pepper crabs were one of the best I've tried in Singapore. Just google Eng Seng for more information. Stay too far from Eng Seng? Then try Roland's recipe and let us know what you think. It's finger licking good! Yum yum?
See the ingredient list below for your easy reference.
We would like to give special thanks to La Gourmet for letting us try out their high quality non-stick pan and cast iron wok in the video respectively. Their non-stick pan is sold under Shogun by La Gourmet brand. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia. La Gourmet products are also sold in Philippines and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 6 pax
4 tablespoons of coarsely grounded black pepper
70g of butter
Some cooking oil
1 whole red onion - thinly sliced
5 cloves of chopped garlic
One handful of curry leaves
2 cups of water
2 tablespoons of oyster sauce
1.3 kg of crabs
1 teaspoon of sugar
2 tablespoons of dark soy sauce
Some cornstarch solution
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If you like this recipe, you might like these too:
Braised Pig’s Stomach w/ Mushrooms & Sea Cucumber
Lotus Leaf Rice
Fish Maw Seafood Soup
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Singapore Chili Crab | Easy Singapore Chili Crab Recipe | Chili Crab Dish - Chef Sheilla
This is my easy version of Singapore Chili Crab. Fresh crabs are cooked in a flavorful sweet, savory, chili-hot tomato sauce and lots of aromatics! -
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#ChefSheilla #Chef #Recipe #Cooking #Tutorial
My Singapore crab showdown!... Salted Egg Crab VS Black Pepper Crab | Marion's Kitchen
How to make Singapore crab? Which Singapore crab recipe should you choose?! Singapore is the ultimate destination city for foodies – it's a melting pot of so many delicious Asian cuisines. And one of the most iconic dishes to come out of the Lion City? Crab. But move over, chilli crab: we're making TWO VERSIONS of this seafood dish. Get set to sink your claws into black pepper crab AND salted egg crab for a crab showdown... which recipe will I love the most?
In collaboration with VisitSingapore. For more check out: #PassionMadePossible
Get the written recipes here:
0:00 Introduction
01:12 Tips and techniques for cooking the crab
02:41 Prepping ingredients for the black pepper sauce and the salted egg sauce
4:49 Cooking the black pepper sauce in the wok
5:41 Add crab into the black pepper sauce mixture
6:21 Cooking the salted egg sauce in the wok
7:30 Add crab into the salted egg sauce mixture
8:03 Tasting
9:16 Mama Noi taste testing
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Chilli Crab
Chilli Crab is one of the many dishes that have put Singapore on the world map. The Calamity Chef reveals the story behind this popular local dish.
For more interesting bits on Singapore, visit singaporekopitiam.sg
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