A Recipe Inspiration for FishnChix.Ph' Live Crabs!
Singapore Chili Crabs
Fish & Seafood
Chili crab is a seafood dish originating from Singapore. Crabs are are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. This dish will surely bring you to Singapore.
2 pcs Live Crabs 700-800 grams, or any of your preferred size.
5 red chilli and seeds removed and roughly chopped
*You can use fresh red chili or a mix of dry and fresh chili. This will depend on your spicy food toleance. The 5 red chili will be at medium spicy level.
2 tbsp soy bean paste
6 cloves garlic, roughly chopped
1 medium-sized onion, roughly chopped
1 (3-inch) piece ginger, roughly chopped
- 1 tbsp shrimp paste
250 grams crushed tomatoes
- ½ cup sweet chili sauce
1 large egg, whisked
- 2 tsp rice vinegar
Sugar to balance the sourness
- Salt to taste
Clean and cut your crab to pieces. Refrigerate until ready to use.
Place the following to your food processor - red chili, soy bean paste, garlic, onion, and ginger. Add about 2 tbsp of water (or water where you soaked your dried chili.) Purée into a paste and set aside.
Heat about 2 tbsp oil in a wok over medium-high heat then add your shrimp paste and saute for about 2 minutes. Then add the chili garlic paste and saute until the paste change in color. Add the crushed tomatoes and cook for about 4 minutes. Add your sweet chili sauce and about 1 to 1.5 cups of water(depends on how much sauce your prefer). Stir to combine.
Add in your crab and let the sauce simmer. Reduce heat and cover and simmer until the crab is cooked through - about 7-8 minutes.
Remove the big pieces of crab from the pan. Add your rice vinegar. Taste the sauce and adjust with salt and sugar accordingly. Let it simmer for 2 more minutes then drop the egg in the sauce and slowly whisk to make the sauce silky.
Pour your sauce over the crab and garnish with the cilantro.
For more sauce, you can just add a bit more water. To thicken the sauce, just add a bit more crushed tomatoes.