Singapore Chilli Crabs – King of the Crab Recipes

Singapore Chilli Crabs – King of the Crab Recipes

Living in San Francisco, I had more than my share of crab; prepared in a way more that I can remember, but I have never enjoyed it more than in this Singapore-style Chili crab recipe. Just be sure to have plenty of towels autour. Lots of napkins.

Apparently, it is the national dish of Singapore, and you can't throw a rock without hitting someone eating a plate of it. Furthermore, this is not something you want to try. Just ask Michael P. Fay.

AFAIK, there is no standard way to do this. Not to mention that the crab and a kind of tomato product, I couldn't find two similar recipes. What you see here is my point of view on it, but it does not contain many more typical ingredients.

Most are easy to find, except perhaps the tamarind paste, even if no string range high grocery should store some in the international food section. If you can't find it, maybe add a little extra pinch of sugar, more juice and zest of one lemon.

Obviously, the most important ingredient is the crab, so finding something really nice. The store up the street had a special on freshly steamed, Dungeness crab, this is what I used here, but any similar variety will not work.

If you can get in some sort of live crabs, this is the ultimate choice, but I know that this is not realistic for most of you. The good news is that it is, it's incredibly delicious. I really hope that you give this style Singapore chilli crab recipe a try soon. Enjoy!

Please note: my friends in Singapore say they serve it at least twice the amount of sauce and fried roller type soaking up goodness with. So, if you want to rock as a Singaporean chilli crab, then you should probably double the ingredients for the sauce!

Ingredients for 4 portions of appetizer-sized:

2 whole cooked Dungeness crabs (about 2-3 lbs each), cleaned and cracked

2-3 tablespoons of vegetable oil

1/4 cup chopped shallots or another onion

6 cloves garlic, minced

chopped fresh ginger root 2 tablespoons

15 ml chopped serrano pepper

For the sauce:

1/2 cup of ketchup

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon tamarind paste

2 tablespoons sambal soup (or spicy ground Chile sauce)

2 tsp fish sauce

2 tsp. sugar Palm

1 large egg

1/2 cup water or chicken broth

Finish with:

2 tbsp. fresh coriander

2 tbsp. sliced 1 tbsp of sliced chives or onion Greens (green parts)

Singapore,Chilli,Crabs,–,King,of,the,Crab,Recipes