Easy Main Asian

Singapore chilli crab recipe

Name: Singapore chilli crab recipe
Yield: 2
Cuisine: /asian
Ingredients: 1 x 1.1kg live mud crab; 10 dried long red chillies, seeds removed; 5 long red chillies, roughly chopped; 30g galangal, peeled, finely grated; 6 Asian (red) eschalots, finely chopped; 6 garlic cloves, chopped; 1 lemongrass stalk (white part only), chopped; 6 candlenuts (from Asian food shops – substitute water chestnuts), chopped; Juice of 1 lime; 2 tbs belacan (roasted shrimp paste); 100ml sunflower oil; 2 tbs caster sugar; 100ml tomato ketchup; 2 eggs, lightly beaten; Shredded long green shallot, to serve; Coriander sprigs, to serve

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by Sashi Cheliah

Feb 10, 2019

"For my first recipe for delicious., I’m looking to my Singaporean heritage. Not only is it one of the country’s national dishes – you’ll find it in every hawker centre and seafood restaurant around the city – more importantly, it is also my wife Rabicca’s favourite meal. I’m talking about chilli crab, which is most commonly made using mud crab. The secret to achieving amazing results is to choose good-quality crab meat. And then there’s the sauce… The crab is cooked in a chilli paste until the meat is succulent and tender. That sweet, spicy and tangy covering will hook you from your first bite" - Sashi Cheliah.

1 x 1.1kg live mud crab
10 dried long red chillies, seeds removed
5 long red chillies, roughly chopped
30g galangal, peeled, finely grated
6 Asian (red) eschalots, finely chopped
6 garlic cloves, chopped
1 lemongrass stalk (white part only), chopped
6 candlenuts (from Asian food shops – substitute water chestnuts), chopped
Juice of 1 lime
2 tbs belacan (roasted shrimp paste)
100ml sunflower oil
2 tbs caster sugar
100ml tomato ketchup
2 eggs, lightly beaten
Shredded long green shallot, to serve
Coriander sprigs, to serve

Method

1.

Freeze crab for 2 hours to put to sleep. Place crab on its back on a board. Working quickly, lift the abdominal flap and insert a knife through body directly underneath where the tip of the flap was. Insert knife through the shallow depression at the front of the body, below the mouthparts, at a slight angle away from the face. Quarter crab, discarding gills. Using a rolling pin, gently crack claws part-way through. Chill until needed.
2.

Meanwhile, soak dried chillies in a bowl of warm water for 20 minutes or until softened. Drain and chop. Whiz all chillies, galangal, eschalot, garlic, lemongrass, candlenut and lime juice in a food processor to a paste.
3.

Heat a wok or large frypan over high heat. Add belacan and cook, stirring constantly, for 1 minute or until fragrant. Add chilli paste and cook, stirring regularly, for 2 minutes or until darkened slightly. Add oil and bring to a simmer. Add sugar, ketchup and 1/2 tsp salt flakes, and cook, stirring regularly, for 2 minutes or until reduced slightly. Add crab and 1 cup (250ml) water, stirring until well combined. Reduce heat to a gentle simmer, cover and cook for 10 minutes or until claw meat is just cooked through. Stir through egg and cook, stirring constantly, for 1 minute or until cooked through.
4.

Scatter with shallot and coriander, and serve with mantou, if using.