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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Chef Eric Teo's Singaporean Chilli Crab | MasterChef Asia | MasterChef World
Chef Eric Teo teaches the chefs how to cook a classic Singaporean Chilli Crab and they have to replicate it!
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Singaporean Chilli Crab | Sanjeev Kapoor Khazana
One of the most popular seafood recipes of crabs cooked in sweet and tangy sauce.
SINGAPOREAN CHILLI CRAB
Ingredients
4 medium crabs, claws separated and cleaned
6-8 fresh red chillies, roughly slit
10-12 garlic cloves
1 inch galangal, roughly chopped
8-10 shallots
1 stalk lemongrass, roughly chopped
1 tablespoon lemon juice
1 tablespoon oil
1½ tablespoons tomato ketchup
1 tablespoon oyster sauce
Salt to taste
2 eggs, beaten
1 teaspoon red chilli powder
Finely chopped spring onion greens for garnishing
Method
1. Blend together red chillies, garlic, galangal, shallots, lemongrass and lemon juice to a coarse mixture.
2. Heat oil in a non-stick pan. Add prepared mixture and sauté for a minute. Add tomato ketchup and mix well.
3. Add oyster sauce and mix. Add crabs and mix. Add salt and mix well. Add sufficient water, stir to mix, cover and simmer for 2-3 minutes.
4. Add eggs, mix well and bring to a boil. Add chilli powder, mix well and cook till fully done.
5. Garnish with spring onion greens and serve hot.
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Singapore-Style Chilli Crab | 辣椒螃蟹 [Nyonya Cooking]
???? PRINT RECIPE:
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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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.
Please leave any comments if you would like to see Paul cook any other dishes.
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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