SINGAPORE CHILLI CRAB
Try this amazing full of flavour favourite
INGREDIENTS
½ tsp cornflour
10 long red chillies, finely chopped
1 onion, finely chopped
80 ml vegetable oil (1/3 cup)
2 live mud crabs (about 1kg each), killed humanely, scrubbed and quartered
35 gm ginger, finely chopped (7cm piece)
3 garlic cloves, finely chopped
1 tbsp tomato paste
200 ml tomato purée
2 tbsp tomato sauce (ketchup)
1 egg, lightly beaten
2 tbsp light soy sauce, or to taste
1 tbsp sugar, or to taste
To serve: coriander, thinly sliced spring onions, and crusty bread, steamed buns or steamed rice
Method
1. Whisk cornflour and 200ml water in a small bowl to combine and set aside.
2. Process chilli and onion in a food processor until a paste forms and set aside.
3. Heat oil in a large wok over medium heat. Add crab and stir-fry until starting to colour (3-4 minutes). Remove crab with a slotted spoon and set aside.
4. Add chilli paste and stir until tender (7-10 minutes). Add ginger and garlic, stir until fragrant (2-3 minutes). Add tomato paste and stir until mixture darkens in colour (1-2 minutes). Add tomato purée and ketchup, bring to the simmer, add cornflour mixture, stir to combine, then add crab and cook, stirring occasionally, until orange and cooked through (10-12 minutes). Drizzle with egg, stir to coat, season to taste with soy sauce, sugar and salt and serve hot topped with coriander and spring onion, with bread or steamed rice.
*Recipe from gourmettraveller.com.au
GARLIC BUTTER CRAB
Simple yet delicious
INGREDIENTS
2 large crabs
1 whole pod Garlic finely chopped
2-3 green chillies slit
2-3 tablespoon butter
1 tablespoon olive oil
salt to taste
Method
Wash the crabs thoroughly
1.Boil sufficient water in a heavy bottomed vessel.
2. Add the crabs and little salt.
3. Remove the crabs after about 2 to 3 minutes.
4. Very carefully remove the crabs and shell them.
5. Scoop out innards and feathery gills
6. Crack the pincers. Heat the wok.
7. Add olive oil and then the butter.
8. Add garlic and saute till pink.
9. Add green chillies. Saute for few seconds.
10. Add the crab and little salt. Mix gently.
11. Cover with a lid having some water on it. Simmer.
12. Check after 5 to 7 minutes.
13. The crab will turn slightly reddish pink in colour.
14. Cover and continue cooking on a low flame for 6 to 8 more minutes.
15. Check at regular intervals.
16. Cook till done. Serve hot.
SIMPLY BOIL
Experience the amazing taste of adding nothing
INGREDIENTS
Mud Crab
Method
1. Place 4 litres of salted water in a large saucepan and bring to the boil. Cook for 10 minutes (or until the turn orange).
2. Place crabs in a bowl of iced water to chill.
3. Remove triangular flap underneath crab and lift top shell away from body – most of the internal organs will come away, too. Discard shell and innards. Break off the eyes and lift out and discard feathery gills (also known as dead man’s fingers). Wipe crab with a damp cloth to clean out remaining innards.
4. Using a crab cracker, crack legs and claws, then, using a sharp knife, cut crabs into halves or quarters and serve with spiced salt dipping sauce.
SINGAPORE CHILLI CRAB
Try this amazing full of flavour favourite
INGREDIENTS
½ tsp cornflour
10 long red chillies, finely chopped
1 onion, finely chopped
80 ml vegetable oil (1/3 cup)
2 live mud crabs (about 1kg each), killed humanely, scrubbed and quartered
35 gm ginger, finely chopped (7cm piece)
3 garlic cloves, finely chopped
1 tbsp tomato paste
200 ml tomato purée
2 tbsp tomato sauce (ketchup)
1 egg, lightly beaten
2 tbsp light soy sauce, or to taste
1 tbsp sugar, or to taste
To serve: coriander, thinly sliced spring onions, and crusty bread, steamed buns or steamed rice
Method
1. Whisk cornflour and 200ml water in a small bowl to combine and set aside.
2. Process chilli and onion in a food processor until a paste forms and set aside.
3. Heat oil in a large wok over medium heat. Add crab and stir-fry until starting to colour (3-4 minutes). Remove crab with a slotted spoon and set aside.
4. Add chilli paste and stir until tender (7-10 minutes). Add ginger and garlic, stir until fragrant (2-3 minutes). Add tomato paste and stir until mixture darkens in colour (1-2 minutes). Add tomato purée and ketchup, bring to the simmer, add cornflour mixture, stir to combine, then add crab and cook, stirring occasionally, until orange and cooked through (10-12 minutes). Drizzle with egg, stir to coat, season to taste with soy sauce, sugar and salt and serve hot topped with coriander and spring onion, with bread or steamed rice.
*Recipe from gourmettraveller.com.au
GARLIC BUTTER CRAB
Simple yet delicious
INGREDIENTS
2 large crabs
1 whole pod Garlic finely chopped
2-3 green chillies slit
2-3 tablespoon butter
1 tablespoon olive oil
salt to taste
Method
Wash the crabs thoroughly
1.Boil sufficient water in a heavy bottomed vessel.
2. Add the crabs and little salt.
3. Remove the crabs after about 2 to 3 minutes.
4. Very carefully remove the crabs and shell them.
5. Scoop out innards and feathery gills
6. Crack the pincers. Heat the wok.
7. Add olive oil and then the butter.
8. Add garlic and saute till pink.
9. Add green chillies. Saute for few seconds.
10. Add the crab and little salt. Mix gently.
11. Cover with a lid having some water on it. Simmer.
12. Check after 5 to 7 minutes.
13. The crab will turn slightly reddish pink in colour.
14. Cover and continue cooking on a low flame for 6 to 8 more minutes.
15. Check at regular intervals.
16. Cook till done. Serve hot.
SIMPLY BOIL
Experience the amazing taste of adding nothing
INGREDIENTS
Mud Crab
Method
1. Place 4 litres of salted water in a large saucepan and bring to the boil. Cook for 10 minutes (or until the turn orange).
2. Place crabs in a bowl of iced water to chill.
3. Remove triangular flap underneath crab and lift top shell away from body – most of the internal organs will come away, too. Discard shell and innards. Break off the eyes and lift out and discard feathery gills (also known as dead man’s fingers). Wipe crab with a damp cloth to clean out remaining innards.
4. Using a crab cracker, crack legs and claws, then, using a sharp knife, cut crabs into halves or quarters and serve with spiced salt dipping sauce.
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