CHILI CRAB SINGAPORE RECIPES

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!

Steps:

• Place the chillies, garlic, shallots and ginger in the bowl of a food processor and pulse until the ingredients are finely chopped. Set aside for later. In a large bowl, combine the tomato ketchup, soybean paste, sugar, salt and 1½ cups of water. Set aside for later. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the chilli mixture and cook for 10 minutes, stirring constantly until the shallots are translucent and the mixture no longer tastes ‘raw’. Turn the heat up to high and then add the tomato ketchup mixture. Simmer for 2-3 minutes to allow the flavours to infuse. Then add the prawns and toss to coat. Cover with a lid and cook for 5-6 minutes or until the prawns are just cooked. Pour in the corn flour mixture and cook, stirring for another minute or until the sauce is thick. Then drizzle in the egg. Stir to mix the egg through the sauce. Transfer the prawns and the sauce to a serving plate. Top with the spring onions and serve. *NOTES: You can also use 800g/1.7 lb peeled and deveined prawns/shrimp (no heads or tails). But if doing so, use fish or chicken stock instead of the water for the sauce. Soybean paste is available from Asian supermarkets. You could also use 1 tbsp of miso paste if unavailable.