I'd like to share a recipe for Chilli Crab, one of the top dishes among Singapore's foods, so you can cook and enjoy it deliciously at home without having to travel all the way to Singapore. It's a treat for seafood lovers, and if you like spicy food, it's even better. So here's the recipe for you to share and enjoy with your family at home.
Ingredients
Source: Solid Starts
- Large crabs - 2
- Red chili peppers - 5
- Dried chili peppers - 8
- Bird's eye chili - 2
- Small shallots - 6
- Garlic - 8 cloves
- Lemongrass - 1 stalk
- Galangal root - 4 slices
- Lime - 1
- Eggs - 2
- Sugar - 3 tablespoons
- Salt - 1/2 teaspoon
- Shrimp paste - 2 tablespoons
- Tomato sauce (Ketchup) - 5 tablespoons
- Oil - 5 tablespoons
Method
Source: australianflavours.com.au
Remove the belly flap from the crabs. Pry off the top shell and remove the gills on each side. Put the top shell back on to keep the crab intact.
Put the ingredients (red chili peppers, dried chili peppers, bird's eye chili, shallots, garlic, lemongrass) into a grinder.
Slice the galangal root thinly and add 4 slices. Squeeze in the juice of one lime, and grind all the ingredients together in the grinder to make the paste.
Heat a pot and add 2 tablespoons (about a thumb-sized piece) of chopped shrimp paste (Belacan), then mash and stir it finely. Do not add oil. Once the shrimp paste becomes fragrant, add all the ground paste prepared earlier.
Source: Asian Food Network
Add 5 tablespoons of oil, 3 tablespoons of sugar, 1/2 teaspoon of salt, and 5 tablespoons of tomato sauce (Ketchup). Then add the crabs and mix well.
Pour in 230 ml of hot water (enough to submerge the crabs), cover, and let it simmer for about 10 minutes.
Once it has reduced slightly, beat 2 eggs well and pour them in, stir once or twice, then turn off the heat and it's ready to serve.
Source: Maggi
Note: Since this is Chilli Crab, all three types of chili peppers have been used. If you don't like it too spicy, you can reduce the amount of chili peppers.
Credit: Zwe Thu Thu
