:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/rWpc1mSoDnUt1W3c-wEf/0da7cf46ae87993b97ee7d65f08baa.jpeg "Homemade Singaporean chilli crab recipe")
Source: Youtube
VIDEORECIPE Homemade Singaporean chilli crab recipe
This easy recipe teaches how to make the best homemade chilli crab, a popular dish in Singaporean cuisine. Don't miss it!
Ingredients
Hot and sour sauce
- 6 g Crushed Chillies
- 125 g white sugar
- 125 ml rice vinegar
- 60 ml water
- 45 ml fish sauce
- 30 ml Shaoxing wine
- 3 cloves garlic
Thickener
- 10 g maize starch
- 20 ml water
Chilli crab
- 1 kg crab
- 10 g maize starch
- 20 ml water
- salt
- 3 tablespoon white vinegar
- 2 pinches sugar
- Chinese buns
- sunflower oil
- 250 g crushed tomato
- 160 g chilli spicy sauce
- 500 ml stock or water
- 1 egg
Rempah
- 6 fresh red chillies
- 5 cloves garlic
- 3 shallots
- 10 cm fresh ginger
- 2 spoon fermented soybeans
- 11⁄2 spoon shrimp paste
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Directions
For the sour sauce, in a saucepan, add the sugar, vinegar, water, fish sauce, Shaoxing wine, finely chopped garlic cloves, and crushed chillies. Place the saucepan over medium-high heat, bring to a boil, and boil for 8 minutes.
Mix in the thickener and add it to the saucepan a little at a time, until it has the desired consistency. Store in a jar and refrigerate indefinitely.
Clean and butcher the crab.
Prepare the rempah by adding into the bowl of a food processor the chopped fresh chillies, chopped garlic cloves, chopped shallots, chopped ginger, fermented soya and prawn paste. Add a splash of water and mash until it forms a smooth paste.
In a saucepan over medium-high heat, add plenty of sunflower oil, then the rempah. Stir-fry for 5 minutes, until deeply caramelised and very aromatic.
Add the crushed tomato and stir-fry for a further 5 minutes.
Add the crab head coral and stir-fry for 1 minute.
Add the sour sauce, stock and chopped crab. Bring to a boil, reduce the heat to medium and cover the pan for 8 minutes.
Uncover the pan and remove the crab. Beat an egg and stir it into the sauce.
Season with salt, vinegar and sugar. Serve immediately and finish with plenty of fresh coriander. Enjoy!
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