CHILI CRAB RECIPES

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CHILLI CRAB RECIPE - FOOD.COM



Chilli Crab Recipe - Food.com image

Got this out of the paper advertising a crab festival in 1996. My neighbor loves this for the sauce (hubby gets the crabs), she likes to use it with chicken, fish or beef (dices the meat and simmers in the sauce till cooked and serves over rice with vegetables). I serve it with rice to pour the sauce over and some vegetables to make a complete meal.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

1 kg crab (raw, we use 6 blue manna)
1/2-1 tablespoon gingerroot (sliced)
3 -4 chilies (we use birds eye)
3 tablespoons oil
1 -2 tablespoon soy sauce
1 tablespoon sugar
3/4 cup water (or chicken or fish stock)
4 tablespoons tomato sauce
1 tablespoon chili sauce (hot) (optional)
1 teaspoon sesame oil
1 -2 spring onion (scallions sliced)

Steps:

  • If crabs live, put in freezer for 10 minutes to stun.
  • Remove back shell and clean spongy bits and brown stuff, clean in water.
  • Cut in half lengthwise.
  • Remove claws from body and hit with blunt side of a cleaver to crack in several places.
  • Cut the halves into two or three pieces leaving legs attached.
  • Pound ginger and chili until they form a paste, or zap in the food processor or blender.
  • Mix soy sauce, sugar, water (or stock), tomato sauce and chili sauce (if using) in a small jug.
  • Put oil in a large hot pan or wok and over a medium heat fry ginger/chili mix for a few minutes.
  • Add the crab pieces and stir fry at a higher heat till crab pieces turn red.
  • Add liquid mixture and bring back up to the boil, add sesame oil, lower heat to medium and cover with lid for a few minutes giving the occasional stir.
  • Garnish with sliced spring onion.
  • Don't forget the finger bowls and a bowl in the middle for the shells and lots of paper serviettes/napkins.

Nutrition Facts : Calories 348.9, FatContent 13.9, SaturatedFatContent 1.8, CholesterolContent 147.5, SodiumContent 1072, CarbohydrateContent 9.7, FiberContent 0.9, SugarContent 5.7, ProteinContent 45

SINGAPORE CHILLI CRAB RECIPE BY TASTY



Singapore Chilli Crab Recipe by Tasty image

The hype around Singapore Chilli Crab is well-deserved. Discover it for yourself, with this tasty recipe.

Provided by VisitSingapore

Yield 4 servings

Number Of Ingredients 19

1 mud crab
3 shallots
ginger, 1 in (2.5 cm)
3 long red chillies
5 cloves garlic
2 tablespoons ketchup
1 teaspoon shrimp paste, belacan
2 tablespoons cooking oil
1 ½ cups chicken stock
1 ½ cups tomato puree
1 tablespoon rice wine vinegar
½ cup sweet chili sauce
2 tablespoons soy sauce
2 tablespoons palm sugar
1 egg
1 spring onion
½ cup butter
1 bunch coriander
fried bao dough, mantou

Steps:

  • Prepare the crab by removing the base flap, then pull off the head and clear out the cavity. Keep the head in a bowl. Moving to the body of the crab, remove the gills, which are an opaque brown colour on both sides of the crab. Using a sharp knife, cut the crab in half down the middle, then divide into six parts. Using the knife, crack the crab legs open to allow the flavours to enhance while cooking. Add to the bowl with the head then set aside.
  • In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste, then pulse until it comes together and forms a paste.
  • Heat oil in a wok over medium heat, then once it comes up to temperature fry add the chilli paste and cook for five minutes, stirring occasionally.
  • Add the crab pieces into the wok and stir until they are fully coated. Give the crab time to start turning orange, approximately 5 minutes.
  • Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed. The crab should be fully orange by now. Add a lid on top and allow the mixture to simmer for 15 minutes.
  • Remove the crab legs and head, and plate up on a shallow dish.
  • Add butter, spring onions, and egg. Let the egg sit for a minute before stirring, then give the sauce a quick stir. The sauce should thicken up quickly.
  • Pour the sauce on top of the crab and garnish with a few sprigs of coriander.
  • Enjoy!

Nutrition Facts : Calories 715 calories, CarbohydrateContent 41 grams, FatContent 47 grams, FiberContent 2 grams, ProteinContent 32 grams, SugarContent 23 grams

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