Singaporean Chilli Crab

 

Singaporean Chilli Crab

Singaporean Chilli Crab: A Spicy and Sweet Treat

Singaporean Chilli Crab is a national treasure, featuring mud crabs stir-fried in a rich, flavourful sauce that's both sweet and spicy. It's a messy but incredibly delicious dish perfect for a celebratory meal.

Ingredients:

2 large mud crabs (around 1 kg total weight), cleaned and chopped into large pieces (ask your fishmonger to do this for you)

4 tablespoons vegetable oil

2 shallots, finely chopped

3 garlic cloves, minced

1 inch ginger, grated

2 tablespoons tomato paste

1/4 cup ketchup

1/2 cup chicken broth

1/2 cup water

1/4 cup tomato puree

2 tablespoons sugar

1 tablespoon light soy sauce

1 tablespoon white vinegar

1 teaspoon sambal oelek (adjust for spice preference)

1/2 teaspoon salt (or to taste)

2 eggs, lightly beaten

2 tablespoons cornstarch mixed with 2 tablespoons water (cornstarch slurry)

Freshly chopped cilantro, for garnish (optional)

Instructions:

  1. Heat the oil: In a large wok or Dutch oven, heat the vegetable oil over medium heat.
  2. Sauté the aromatics: Add the shallots, garlic, and ginger. Sauté for 2-3 minutes, until fragrant.
  3. Build the sauce: Stir in the tomato paste, ketchup, chicken broth, water, tomato puree, sugar, soy sauce, vinegar, and sambal oelek. Bring to a simmer and cook for 5 minutes, allowing the flavours to meld.
  4. Add the crab: Gently add the crab pieces to the sauce. Increase the heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer for 10-15 minutes, or until the crabs are cooked through and turn a reddish hue.
  5. Thicken the sauce: Slowly stir in the cornstarch slurry while whisking continuously. Cook for another minute or two, until the sauce thickens and coats the crabs nicely.
  6. Enrich the flavour: Turn off the heat and gently stir in the beaten eggs. The residual heat will cook the eggs and create a richer texture.
  7. Serve: Carefully transfer the chilli crab to a large serving plate. Garnish with fresh chopped cilantro (optional) and serve immediately with fried mantou buns for dipping in the delicious sauce.

Tips:

  • You can substitute other types of crabs for mud crabs, such as blue crabs or snow crabs. However, adjust the cooking time based on the crab variety.
  • Wear gloves while handling the crabs to avoid getting pinched.
  • If you don't have sambal oelek, you can use another chilli paste or flakes to adjust the spice level to your preference.
  • This dish is traditionally messy to eat, so feel free to use a seafood cracker or fork and spoon to navigate the shells.

Enjoy this iconic Singaporean dish!

Unveiling the Magic of Chilli Crab: A Singaporean Tradition

Singapore's iconic Chilli Crab boasts a rich history built on traditional methods. Live mud crabs are carefully cleaned and cut, ready for a quick stir-fry that seals in their juices. The star of the show is the rempah, a fragrant paste made from pounding chilies, shallots, ginger, and other aromatics. This paste is sautéed with tomato puree, ketchup, and a hint of sweetness, creating the base for the thick, vibrant sauce. The crabs are then simmered in this flavourful bath, ensuring they absorb every delicious drop.

While Chilli Crab is a testament to tradition, the future of food might introduce exciting twists. Imagine using ultrasonic waves to tenderise the crab meat while preserving its delicate texture. Perhaps even a rempah paste prepared by AI, meticulously balancing spice levels for each diner's preference.

The future of Chilli Crab could also see a fusion of global flavours. Maybe a touch of Indian curry leaves adds an earthy depth, or a sprinkle of Szechuan peppercorns introduces a tingling sensation. The possibilities are endless!

One thing's for sure, Chilli Crab's rich past and bold flavours ensure its place as a culinary icon. But the future of food offers exciting opportunities to reimagine this dish, keeping its essence alive while adding innovative touches for generations to come.


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