I cooked chilli crabs for the first time and boy did we enjoy dinner last night! I woke up yesterday morning thinking about those blue swimmer crabs I saw at the market the day before. I got on my food recipe mobile app and searched for chilli crab recipe. As expected, a number of recipes available came up but this one got my interest because of the good feedback from those who tried the recipe.I was a bit hesitant posting this as Singapore Chilli Crab as I know Singaporeans really make the best chilli crabs. I was there with the boys a few years ago and my husband’s cousin’s mother-in-law cooked us this really beautiful chilli crab dish. It was very delicious. Very far from the chilli crabs we had in Kuala Lumpur, which was really disappointing because they were not cooked through and that really spoiled the dish for us. I am pretty sure they cook really good chilli crabs there as well and that we were just at the wrong restaurant at the wrong time.
- 3 uncooked blue swimmer crabs
- 1 tbs peanut oil
- 2 long fresh red chillies, seeded, finely chopped
- 2 garlic cloves, crushed
- 1 tbs finely grated fresh galangal
- 1 stalk lemongrass, white part only, finely chopped
- 1/4 cup (60ml) tomato sauce
- 1/4 cup (60ml) sweet chilli sauce
- 2 tbs shaoxing wine or sherry
- 2 tbs kecap manis
- 1 tbs lime juice
- 1 tbs finely grated palm sugar
- 1 bunch green onions, trimmed, thinly sliced
- 1 bunch coriander, leaves picked
- Steamed jasmine rice, to serve
1. To segment the crab, lift the triangular tail flap on the underside of the body and hold.With the other hand, pull off the top part of the shell. Discard the top shell. Remove and discard the spongy, finger-like gills. Cut the body into quarters. Use a nutcracker or the blunt edge of a large knife to crack the large claws.
3. Add the chilli, garlic, galangal and lemongrass and stir-fry for 1 minute or until aromatic. Add the tomato sauce, sweet chilli sauce, wine, kecap manis, lime juice and sugar and stir-fry for 2-3 minutes or until sauce boils and thickens slightly. Remove from heat and add half the green onions and coriander and toss until just combined
4. Spoon the crab and sauce among serving bowls. Sprinkle with remaining green onion and coriander. Serve immediately with steamed rice, if desired.This recipe is a winner. The sauce has the right blend of sweetness and spicy-ness to it. I think it will work well with other seafood such as baby octopus, prawns and squids. Will definitely try this again.
Recipe from Taste.com.au