The real Singapore chili crab

Who doesn't know the epic chili crab dish from Malaysia and Singapore ? I have never forgotten about this amazing dish! There are many good places to enjoy chili crab in Asia. There is another version of that I love to eat which is pepper crab. Although pepper crab is nice, many people prefer chili crab, simply because its more authentic and the preparation is slightly more complicated. Nevertheless, I love em' both! 

The crab is divine but the sauce is the star – sweet yet savory, incredibly spicy and supremely satisfying. You will get it all over your fingers as you crack open the crab shells, and it is simply impossible not to lick it all up. And you will go back for more, dipping fried or steamed buns, called mantou, to soak up the sauce – a delightful blend of tomatoes and chili paste, thickened with ribbons of beaten eggs.

Prima Taste La Mian Chilli Crab from Singapore

Chilli crab is among Singapore’s greatest culinary inventions, the king of all crab dishes. It is easily available in most seafood restaurants, which typically serve it with mud crabs that have deliciously sweet and juicy flesh.
Wash the crabs, removing the shells and claws. Then cut the bodies in half and remove all the spongy bits. Crack open the claws with a pestle and mortar or a nut cracker and wash well. Set aside.

Heat 3 tbsp oil in a wok (or large heavy-bottomed non-stick pan) and stirfry the garlic and chillies for about 3-4 mins until fragrant (and you start to sneeze).

Add the crabs and fry until the shells start to turn red, stirring now and again.
Then add the hot water and ketchup with sugar to taste, the salt, miso, soy and cornflour mixture. Stir well, cover and simmer until the shells turn vibrant red. Taste the sauce for seasoning.

Break open the egg and streak in the mixture with a fork to form gold and silver threads. Then squeeze lime juice over and stir in the spring onions.

Serve with good crusty bread on the side.
nb. Soft-shelled crabs can be used. Cut each crab into 4, coat well in plain flour and deep fry until golden brown and crispy. Then make the sauce as above and toss in the soft-shelled crabs just before serving.

 

Ingredients

1-2 mud crabs
vegetable oil
8 garlic cloves, roughly chopped
8-12 small red chillies, roughly chopped
1 cup hot water
5 tbsp tomato ketchup
3 tbsp shaved palm (or soft brown) sugar
¼ tspn sea salt
1 tspn pounded brown preserved soya beans or dark miso (optional)
1 tbsp dark soy sauce
1½ tspn cornflour mixed with a little water
1 egg
1 lime (or lemon)
2 spring (green) onions, cut into lengths
1 small bunch coriander