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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Let’s make Singapore Chilli Mud Crab ????????????
Let’s make Singapore Chilli Mud Crab ????????????
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Singapore-Style Chilli Crab | 辣椒螃蟹 [Nyonya Cooking]
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Cooking the best chilli crab with thick savoury sauce, just like at a hawker stall in Singapore is rather easy. Even in Malaysia, chilli crab is enjoyed by the locals.
Look no further for an easy crab recipe. Authentic chilli crab like in Singapore can be recreated in your kitchen, anywhere in the world! This crab dish is made out of a paste which has all the five basic taste of sweet, spicy, sour, salty and umami! There is a reason why it is listed #29 under [CNN World’s 50 Most Delicious Food]( in 2017.
Despite its name, this dish is actually not spicy. This gravy is cooked in a gravy which is thick, sweet and savoury with only a slight tinge of spiciness.
It is normally accompanied by deep fried or [steamed Chinese buns also known as 'mantao'](/recipes/steamed-chinese-buns).
### Type of crab
Normally, mud crabs are used to prepare this dish. In Germany, I was only able to get a live brown crab instead but the result was still amazing. You may even use soft shell crabs if that is your preference. Use your creativity. I could also imagine some juicy and succulent prawns embedded in the sauce!
### How to humanely kill the crab?
Cleaning the crab was bothersome but it is necessary to ensure that all impurities are removed. However, the first hurdle was to kill the crab. To do so, place the live crab in the freezer for 20 minutes. This will make them ‘sleep’. You can then quickly chop them up and cook immediately.
### What is in the chilli crab sauce?
The chilli crab sauce combines chillies, ginger, garlic, ketchup and most importantly, fermented soybeans. The gravy is then thickened and egg is added to it.
Steamed Chinese Buns
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