Singapore Hawker Chili Crab Recipes

SINGAPORE HAWKER CHILI CRAB

Steps:

• Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in fourths and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside.
• In a large bowl, mix together ketchup, water, cornstarch, soy sauces and tamarind.
• Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.
• Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
• Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.
• Serve with steamed or fried mantou (Chinese buns), French loaves, toasted sliced bread or plain white rice.

SINGAPOREAN CHILLI CRAB

Steps:

• Clean the crabs.
• Heat the oil in a wok or large skillet and stir fry the onion, ginger, garlic, lemon grass, shrimp paste (if using) and two-thirds of the chillies for two minutes.
• Add the crab and boiling water, reduce the heat and cook 8 minutes longer. Transfer the crab to a plate.
• Chop the crabs into 4 to 6 pieces with a large cleaver, leaving the legs attached. Crack the claws with a mallet or pestle.
• Mix the cornstarch into a little cold water.
• Add the sugar and tomato paste to the wok and combine well.
• Add the cornstarch solution and continue stirring until the mixture thickens.
• Add the lightly beaten egg, stir continuously to form small tiny strands.
• Return the crab to the wok, stirring until well-coated with the sauce.
• Place on a serving platter and garnish with the green onions and remaining chillies.
• Serve hot.

SINGAPOREAN CHILI CRAB

Steps:

• Mix the sauce ingredients in a small bowl and set aside.
• In a very large pot of boiling water, parboil the crab for 3 minutes. Take out of the water and drain. Rinse the crab with cold water and drain again.
• Pull off the top shell in one piece and reserve for additional garnish.
• Remove and discard the gills and the spongy parts under the shell.
• Twist off the claws and legs; crack them with a cleaver or a mallet. Now cut the body into 4 pieces.
• Now in a large heated wok, add oil and swirl to coat the sides of the wok. add the garlic, ginger, and chili, and stir fry for 1 minute.
• Add the crab, and stir fry an additional 2 minutes. Now add the sauce, reducing the heat to low. Cover and simmer, stirring once or twice, till the crab is cooked (6-7 minutes).
• Finally stir in the egg and cook just until it begins to set (1 minute).
• Arrange the crab and top shell on a large platter. Pour the sauce all over the crab and garnish with the green onion.
• Serve right away with crusty bread to soak up the sauce.