SINGAPORE CHILLI CRAB RECIPE - BBC GOOD FOOD
This low fat, spicy crab dish is a versatile street-food style recipe that can be adapted to your liking. Serve with rice or steamed bao buns
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield 2
Number Of Ingredients 10
Steps:
- The crab must be prepared before stir-frying (you can ask your fishmonger to do this). This involves removing the claws, the main shell, discarding the dead man’s fingers, then cutting the body into four pieces, and cracking the claws and the legs so the sauce can get through to the meat.
- Heat the oil in a large wok and sizzle the garlic, ginger and chopped chillies for 1 min or until fragrant. Add the ketchup, soy and 100ml water, and stir to combine. Throw in the crab, turn up the heat and stir-fry for 3-5 mins or until the crab is piping hot and coated in the sauce. Stir through most of the coriander, spring onions and sliced chilli.
- Use tongs to arrange the crab on a serving dish, pour over the sauce from the pan and scatter over the remaining coriander, spring onions and sliced chilli. Serve with rice or bao buns, and a lot of napkins.
Nutrition Facts : Calories 315 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 1 grams fiber, ProteinContent 45 grams protein, SodiumContent 4.5 milligram of sodium
CRAB LINGUINE WITH CHILLI & PARSLEY RECIPE - BBC GOOD FOOD
Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn’t stick.
- While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
- When the pasta has had its cooking time, taste a strand – it should have a very slight bite. When it’s ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
- Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it’s starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.
Nutrition Facts : Calories 546 calories, FatContent 17 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 74 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 27 grams protein, SodiumContent 1.06 milligram of sodium
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SINGAPORE CHILLI CRAB RECIPE - BBC GOOD FOOD
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Total Time 30 minutes
Category Dinner, Lunch, Main course
Calories 315 calories per serving
- Use tongs to arrange the crab on a serving dish, pour over the sauce from the pan and scatter over the remaining coriander, spring onions and sliced chilli. Serve with rice or bao buns, and a lot of napkins.
CRAB LINGUINE WITH CHILLI & PARSLEY RECIPE - BBC GOOD FOOD
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Total Time 30 minutes
Category Dinner, Main course, Pasta
Cuisine Italian
Calories 546 calories per serving
- Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it’s starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.
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