Singapore Chilli Crab
This recipe showcases the vibrant flavors of a classic stir-fried crab dish that is both aromatic and savory. The combination of tender crab meat, fragrant garlic and ginger, spicy red chillies, and fresh coriander come together to create a mouthwatering and satisfying meal. Enjoy this flavorful dish with rice or bao buns for a delicious meal that is sure to impress!
— Constant Cookbook
Ingredients
- 1 large or 2 smaller cooked crabs
- oil , for frying
- 50g light brown soft sugar
- fish sauce
- 4 spring onions , sliced
- ½ tsp coriander seeds
- ¼ tsp cumin seeds
- a small piece mace (optional)
- 5 white peppercorns
- 100g ginger , peeled and roughly chopped
- 3 shallots , peeled
- 5 garlic cloves , peeled
- 1 bunch coriander , leaves and stalks separated
- 6 red chillies (leave seeds in if you like it hot)
- 2 tbsp shrimp paste
Instructions
- 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.
Yield
Serves 4
Nutrition
- Calories: 315 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 45 grams protein
- Sodium Content: 4.5 milligram of sodium
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