SINGAPORE CHILI CRAB

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My entire life I have been exposed to two varieties of crab dishes: Indian style cooked with spices, and American style steamed crab with a mother lode of butter. Recipes from the rest of the world were unknown to me until very recently. Feeling expansive, I took my chances and decided to try the Singapore Chili Crab; and Oh My Gosh! It was mind-blowing. In this dish, crab is stir fried in a semi thick, savory- sweet sauce made with tomatoes, chili and tamarind infused with some traditional Asian sauces like soy sauce, oyster sauce, and sambal oelek (for that kick of heat). Although called Chili Crab it’s not hot, rather sweet and tangy.

Now food blogging takes a substantial amount of research about the food ethos, and here is all you will need to know about this Chili Crab. Apparently, crab is a very popular seafood in Singapore. Especially during festivities when people love having a feast, this particular Chili Crab is served. This dish was created in the fifties by a Singaporean couple that ran a seafood restaurant. We can only speculate which one of them was the creator this magnificent recipe. If you are from Singapore and you have more information to share on this subject, please leave me a comment below. The crab usually used for making this recipe is Mud crab. You can use Dungeness crab, Snow crab or any other variety available to you. Just remember to use a variety that can yield a decent amount of crab meat. Also, the color of your Chili Crab may vary depending on the ingredients you use. Mine turned out to be a darker red because of the tamarind paste that I used. It is typically served with buns but you can have it with some good old jasmine rice. If you have been following my recipes you probably know I am a creature of habit and when it comes to cooking I prep, organize, and combine everything before I start cooking. It just makes cooking a meal more enjoyable and stress free.

Serves: 2
Cook Time: 20 mins

INGREDIENTS

  • Crab – 1 pound (1/2 kg)
  • Garlic – 6 to 8 cloves, if using paste 3 teaspoons
  • Ginger – 1/2 an inch knob, peeled. If using paste 2 teaspoons
  • Red onion – 1/2 of a large onion or if using paste 5 tablespoons
  • Birds eye chili (Thai chili) or any green chili – 2 to 4 (depending on your tolerance to heat)
  • Lemon grass (optional)- 1 inch of the stem
  • Tamarind paste – 1 tablespoon
  • Tomato paste/ tomato ketchup – 2 to 3 tablespoons
  • Soy sauce or Liquid Aminos – 2 tablespoons
  • Oyster sauce or fish sauce – 1 tablespoon
  • Honey or white sugar – 1 tablespoon
  • Chicken broth (optional) – 1/2 cup
  • Cornstarch(cornflour)/tapioca/ arrowroot starch – 2 teaspoons
  • Sambal oelek (optional) – 1 to 2 tablespoon
  • Cilantro – 1/4 cup, finely chopped
  • Avocado Oil or any odorless oil – 3 tablespoons
  • Salt – to taste

DIRECTIONS

Prepping the ingredients

  1. Chopping – In a food processor or chopper add the following ingredients – onion, ginger, garlic, chili and lemon grass. Pulse them for about 2 to 3 minutes until all the ingredients are finely chopped. If using paste, finely chop the rest of the ingredients. The idea is to finely chop these ingredients, whether you use a chopper or a knife.
  2. Combine sauces – In a bowl or a large measuring cup combine the sauces and liquid ingredients i.e. tamarind paste, tomato sauce, oyster sauce or fish sauce, honey or white sugar, sambal oleek, soy sauce and chicken broth or water. Give it a quick whisk to combine all the sauces and set it aside.
  3. Crab – Cut the crab into sections. Next step would be to wash and scrub the pieces to remove any dirt or sand. Then slightly break the shell of the claws, this will aid the spices and sauces to penetrate.
  4. Cornstarch – To the corn starch add 4 tablespoons of water and whisk until all the lumps dissolve and it turns into a smooth liquid.
  5. Cilantro – Shall be used to garnish, so chop it too and set it aside.

Cooking the Chili Crab

  1. Heat oil in a large wok (with a lid) on medium high heat, add the chopped ingredients and sauté until the onions turn translucent. This process should take about 2 to 3 minutes.
  2. Add the crab pieces and sauté the crab in the aromatic onion, ginger, garlic oil. This should take 3 to 4 minutes.
  3. Add the sauce mixture and get all those crab pieces coated with that sauce.
  4. Put the lid on the wok and cook this on low heat for about 6 to 8 minutes.
  5. Last step would be to add the cornstarch mixture, and stir it in. Let it simmer for 3 to 4 minutes.
    Cornstarch is used to thicken the sauce and give this dish a silkier texture.
  6. When you notice the sauce thicken to your desired consistency, turn off the flame.
    Consistency of the sauce shall depend on what you are serving it with. If with rice, you want the sauce to be thinner, and if serving with bread a little thicker.
  7. To finish the dish, add the chopped cilantro and serve.
    Don’t forget the crab cracker, bibs and wet wipes. You are going to enjoy a gloriously messy, yet one of the best crab dish in your life.

NOTES

  1. Ketchup: If using ketchup, you might like to reduce the quantity of honey or sugar. Ketchup usually has sugar which will balance the sweetness without the need for adding more.
  2. Salt: Sauces like, oyster sauce or fish sauce and soy sauce add ample salt to the recipe. I don’t generally add any salt to my Chili Crab, so take a taste and add salt to your liking.
  3. Chicken Broth – Can be replaced with water.
  4. Paleo: If you would like to make a Paleo version of this recipe you can replace some ingredients with the following: Honey instead of white sugar, arrowroot or tapioca starch instead of cornstarch, coconut aminos instead of soy sauce, fish sauce instead of oyster sauce and tomato paste that has no sugar,.