Crab-eating is challenging enough – but cooking your own crabs, especially our local favourite chili crab, is taking it up to a whole new level. If you’re game, here’s how to do it!
Ingredients (Serves 2)
1 large mud crab
6 cloves garlic, chopped
2 brown onions, chopped
10 small red chilies, chopped
125ml vegetable oil
1 tbsp shrimp paste
200ml tomato puree
60ml light soy sauce
50g white sugar
2 tbsp tomato ketchup
2 tsp white vinegar
1/2 tsp salt
1 tsp corn flour, mixed with 125ml water
1 egg, lightly beaten
1tsp lime or lemon juice, freshly squeezed
To Serve
Coriander leaves
Deep fried mantou (Chinese steamed buns) or sliced baguette
Method
- Remove the crab’s top shell after cleaning, and chop the crab up into quarters or sixths, depending how large the crab is. Crack the claws of the crab and set aside.
- Put the onions and chili in a food processor and blend to a puree.
- Heat the vegetable oil in a wok over medium-high heat, then fry the onion and chili puree with the shrimp paste and garlic until the paste dries up and begins to change colour.
- Add the tomato puree, tomato sauce, soy sauce, sugar, salt, and vinegar. After mixing thoroughly, add the corn flour-water combination to the wok and bring to the boil.
- Add the crab pieces and cover. Bring the fire down to medium heat and cook (turning the crab pieces occasionally) for about 10 minutes or until the shells turn red and the crab is thoroughly cooked.
- Stir the beaten egg into the wok and mix well. Simmer for another 10 seconds. Then, turn off the heat and stir in the lime or lemon juice.
- Serve with coriander leaves and a side of bread or mantous to mop up the sauce. Bon appetit!
Don’t forget to check out our picks of the best places to enjoy Singapore’s Chili Crab!