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Singapore Chilli Crab

 

 

Singapore Chilli Crab. The mere mention of it takes me back to 2007, where I got to taste it for the first time. While doing my research before the travel, I had read the Singapore Chill Crab is a must-try. Being a foodie that definitely topped my to-do list. After placing the order, we sat there, expecting a superhot Crab curry. We were in for a surprise to find that contrary to our expectations, the dish was slightly on the sweeter side. My first thought was Oh Boy !! Did we order from the wrong place?? J’s cousin, who was with us assured that this IS the thing.

Couple of days back I bought crab, thinking of replicating the dish. Coincidentally on seeing crab, D also asked me to prepare Singapore Chilli Crab. I had bookmarked the recipe from Food Safari and set about preparing the dish. As J is not fond of sweetness in gravy, I had to tone down the sugar. On discussing with D, I figured that he was expecting a superhot dish. Hence I decided to tweak the recipe so that both the boys enjoy it. Thankfully it turned out just as I wanted. When you taste a bit, it is the sweetness that you get and then the heat hits you subtly. Here’s the recipe.

Singapore Chilli Crab

Singapore Chilli Crab. The mere mention of it takes me back to 2007, where I got to taste it for the first time. While doing my research before the travel, I had read the Singapore Chill Crab is a must-try. Being a foodie that definitely topped my to-do list.

Ingredients
  

  • 1 kg Crab
  • 2 Onion
  • 8 chillies Fresh small red
  • 2 tablespoons Red chilli powder
  • 275 gms Tomato puree
  • 1 tablespoon Tomato sauce
  • 2 tablespoons Soy sauce
  • 1 tablespoon (or less) Sugar
  • 2 teaspoons Vinegar
  • to taste Salt
  • 2 teaspoons Cornflour
  • 1-1/2 cups Water
  • 1 Egg Lightly beaten
  • 1 tablespoon Coriander leaves Chopped

Instructions
 

  • Clean the crab and chop into quarters. Keep aside.
  • Crack the claws slightly with the back of your knife so that the flavours can seep in.
  • Grind the onion with red chillies or red chilli powder to a smooth paste.
  • Heat oil in a pan.
  • Add the ground onion paste.
  • Saute for approximately 6-8 minutes or till the mixture turns dark and you see specks of oil around the mixture.
  • Tip in the soy sauce, salt, sugar, tomato sauce, vinegar and tomato puree.
  • Cook for a few minutes.
  • Meanwhile, mix the cornflour with the water.
  • Add this to the tomato mixture.
  • When the mixture starts to boil, tip in the crab pieces and mix well.
  • Cover and cook on medium heat, stirring occasionally, till the crab is cooked through.
  • Add the beaten egg and mix well.
  • Cook for a minute.
  • Switch off heat.
  • Garnish with chopped coriander leaves and serve hot.

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