Malaysian Style Ginger Chile Crab Recipes

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MALAYSIAN-STYLE GINGER-CHILE CRAB



Malaysian-Style Ginger-Chile Crab image

Steamed crabs are great. But this recipe takes them a step further, into the luxurious, spicy territory of Malaysia, where the cooked crabs are sautéed fiercely with an enormous amount of chopped ginger and chiles, garlic and curry powder before you serve them under a spray of sliced scallions. Eat with your hands. All but the most fastidious eaters should consider wearing a bib.

Provided by John Willoughby And Chris Schlesinger

Categories     dinner, main course

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 dozen live blue crabs (or use precooked crabs)
1/4 cup vegetable oil
1/2 cup minced ginger
1/4 cup minced fresh chile peppers of your choice (or substitute sriracha sauce)
1/4 cup minced garlic
2 tablespoons curry powder
1/2 cup thinly sliced scallions, white and green parts
Salt and black pepper

Steps:

  • If using live crabs, pour water in a large pot to a depth of 1 1/2 inches. Bring to a boil over high heat, add crabs, turn heat to medium-high, cover and steam until crabs are bright orange-red and all the blue-green color is gone, about 15 to 20 minutes. Remove from heat and rinse under cold running water. (If using precooked crabs, skip to Step 2.)
  • Clean the crabs: Grasp the top shell at the front, pull it away from the body and discard it. Turn the crab over, pry off the triangular apron and discard it, along with the spongy white gills. Grab the legs and claws close to the body, twist them off, and crack the claws lightly with a hammer. Discard the legs (or, if you are a crab fanatic, suck the meat out of them). You want to end up with a body and 2 claws, including knuckles, from each crab. Snap the body in half, using a chef's knife to cut through the shell if necessary.
  • In a large sauté pan, heat 2 tablespoons oil over high heat until it just begins to smoke. Add half the crab bodies and claws and sauté, tossing frequently with your tongs, for about 3 minutes. Add half of each of the remaining ingredients, except the salt and black pepper. Cook, stirring frequently, for 1 minute more.
  • Remove everything from pan, add remaining 2 tablespoons oil, and repeat with remaining crabs and ingredients. Season with salt and black pepper. Serve warm or room temperature, with nutcrackers and picks.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 191 milligrams, Sugar 1 gram, TransFat 0 grams

MALAYSIAN STYLE GINGER-CHILE CRAB



MALAYSIAN STYLE GINGER-CHILE CRAB image

Categories     Shellfish

Yield 4-6 servings

Number Of Ingredients 8

1 dozen live blue crabs (or use precooked crabs)
1/4 cup olive oil
1/2 cup minced ginger
1/4 cup minced fresh chile peppers of your choice (or substitute sriracha sauce)
1/4 cup minced garlic
2 tablespoons curry powder
1/2 cup thinly sliced scallions, white and green parts
Salt and black pepper

Steps:

  • 1. If using live crabs, pour water in a large pot to a depth of 1 1/2 inches. Bring to a boil over high heat, add crabs, turn heat to medium-high, cover and steam until crabs are bright orange-red and all the blue-green color is gone, about 15 to 20 minutes. Remove from heat and rinse under cold running water. (If using precooked crabs, skip to Step 2.) 2. Clean the crabs: Grasp the top shell at the front, pull it away from the body and discard it. Turn the crab over, pry off the triangular apron and discard it, along with the spongy white gills. Grab the legs and claws close to the body, twist them off, and crack the claws lightly with a hammer. Discard the legs (or, if you are a crab fanatic, suck the meat out of them). You want to end up with a body and 2 claws, including knuckles, from each crab. Snap the body in half, using a chef's knife to cut through the shell if necessary. 3. In a large sauté pan, heat 2 tablespoons oil over high heat until it just begins to smoke. Add half the crab bodies and claws and sauté, tossing frequently with your tongs, for about 3 minutes. Add half of each of the remaining ingredients, except the salt and black pepper. Cook, stirring frequently, for 1 minute more. 4. Remove everything from pan, add remaining 2 tablespoons oil, and repeat with remaining crabs and ingredients. Season with salt and black pepper. Serve warm or room temperature, with nutcrackers and picks.

FATTY CRAB'S CHILI CRAB



Fatty Crab's Chili Crab image

Matt Lee and Ted Lee snatched this recipe for chili crab from chef Zakary Pelaccio before the first Fatty Crab opened in New York. There are now locations in St. John and Hong Kong. With the restaurant, Pelaccio pays homage to a crab joint he frequented during a seven-month cooking stint in Kuala Lumpur, Malaysia. This recipe calls for blue crabs and spices them up with chili sauce, garlic and ginger among much else. Serve with crab picks, cold beer and many napkins.

Provided by Matt Lee And Ted Lee

Categories     dinner, project, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons chili sauce, like sriracha
3 tablespoons soy sauce
1 tablespoon sugar
3 tablespoons rice-wine vinegar
3 tablespoons tomato paste
1 teaspoon sesame oil
1 cup chopped shallots (about 8 ounces)
4 cloves garlic, sliced
1 tablespoon freshly grated ginger
teaspoon kosher salt
2 tablespoons cornstarch
1 tablespoon peanut oil
8 blue crabs, cleaned and split, large claws slightly cracked
1 egg yolk, beaten
1/2 cup chopped scallions for garnishing

Steps:

  • In a large bowl, whisk the chili sauce, soy sauce, sugar, rice-wine vinegar, tomato paste and sesame oil with 1 1/4 cups water and reserve.
  • Place the shallots, garlic, ginger and salt in the bowl of a food processor. Pulse until the mixture becomes a smooth paste. In a small bowl, whisk together the cornstarch with 2 tablespoons water.
  • Heat the peanut oil in a wok over high heat, and when it shimmers, add the shallot paste and fry for 30 seconds until very fragrant. Add the crabs and 1/3 of the chili sauce, and when the liquid simmers, continue to cook for 2 minutes, shaking the pan to cover the crabs with the sauce.
  • Add the remaining chili sauce to the pan, and when it reaches a simmer, turn the heat to medium-low, cover the pan and continue to simmer vigorously about 8 minutes. Stir in the cornstarch paste, and when the liquid in the pan thickens, turn off the heat. Add the egg yolk and stir again to combine. Divide the crabs and sauce among 4 plates, sprinkle with the chopped scallions and serve immediately, with crab picks and many napkins.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 1001 milligrams, Sugar 10 grams

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

Categories     Lunch

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, Carbohydrate 41 grams, Fat 47 grams, Fiber 2 grams, Protein 32 grams, Sugar 23 grams

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Top Asked Questions

How to make Malaysian chilli crab recipe?
Malaysian Chilli Crab Recipe. Ingredients. 3 tablespoons sriracha chilli sauce. 5 tablespoons sweet chilli sauce. 3 tablespoons soy sauce. 1 tablespoon sugar. 3 tablespoons rice-wine vinegar. 3 tablespoons tomato paste or ketchup if you don't have any.
How do you cook live crabs in chili sauce?
Add the crabs and 1/3 of the chili sauce, and when the liquid simmers, continue to cook for 2 minutes, shaking the pan to cover the crabs with the sauce. Add the remaining chili sauce to the pan, and when it reaches a simmer, turn the heat to medium-low, cover the pan and continue to simmer vigorously about 8 minutes.
How to cook crab Ragu with sauce?
Blend 6 Dried chilli + 15 shallots + 1/2 bulb garlic + 3 thumb-sized ginger. Fry until aromatic. Add 1/2 cup tomato sauce + 1/4 plum sauce and mix well. Add 2 cups of water. Cook crab for 5 – 10 minutes. Covered.
How to make crab cakes with sour and spicy sauce?
Add the Sour and Spicy Sauce, stir to blend well with the crab. Cover the wok with its lid and let cook for about 4-5 minutes. Uncover the wok and slowly add the cornstarch mixture into the sauce. Stir the sauce until it thickens. Add the egg into the sauce and stir a few times so the egg is distributed evenly in the sauce.

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