Singapore Chilli Crab

Singapore Chilli Crab

The recipes of chiili crab is came from Singapore. It was created in 1950 by Singaporean chef, madam Cher Yam Tian with her husband, Mr. Lim Choon Ngee. They have seafood restaurant at upper east coast road and now become East Coast Seafood Centre. This is favourite food in singapore and can find at every place in singapore.



Ingredients :

• 1 lb (450g) mud crabs or smooth shelled crabs
• 4 tablespoons simply flour if using smooth shelled crabs
• 3 tablespoons veggie oil*
• 8 cloves garlic, approximately chopped
• 8 clean red spicy chilli, approximately chopped
• 1 egg
• 2 spring onion (scallions), cut into finger length
• 1 teaspoon squeezed lime or lime juice 
• 1 little coriander (cilantro)     

*For soft-shelled crabs, oil for deeply cooking

Sauce ( All mix together ):

• 1 cup of normal water
• 5 tablespoons tomato catsup
• 1 1/2 to 3 tablespoons sugar, or according to flavor
• 1 1/2 teaspoon cornflour
• 1 tsp hammered darkish maintained soy products legumes or black miso (optional)
• 1/4 teaspoon salt

Method : 

• Heat the oil in a wok or superficial soup pot over high temperature. 
• Add garlic and stir-fry for 1 minute. 
• Add the spicy chilli, stir-fry until fragrant. For mud crabs, add at this level. Fry well until seashells start switching red, add marinade substances mix well, protect with lid and cook until seashells are red. 
• Break egg into the wok and skills with a hand, cook until prepared. Squeezed lime juice over and mix in scallions. 
• For soft-shelled crabs, cut each crab into four, dry well, dredge in flour and deeply fry until fantastic darkish and crunchy. Make the marinade as above, but take out the mud crabs. 
• Toss smooth shelled crabs in marinade just before providing.

Recipe by Violet Oon