Saturday, July 14, 2012

Singaporean Chilli Crab

  • 3 large crabs
  • 4 tbsp tomato ketchup
  • 2 tbsp chili sauce
  • juice from half lemon
  • 3 tbsp oyster sauce
  • 3 tbsp soy sauce
  • 1 red onion, chopped
  • 1 tbsp grated ginger
  • 4 cloves garlic, minced
  • 1 long fresh red chilli (sweet and mild variant), sliced
  • 3 pcs dried chillies
  • handful of cilantro leaves, chopped peanut oil
  1. In a pot add 1 cup of water and crabs, bring to a boil and simmer until crabs are cooked.
  2.  Remove the top shell of crab and grey gills, cut it in half and crack the legs and claws.
  3. In a bowl mix ketchup, chili sauce, oyster sauce, soy sauce, lemon and 1/2 cup of water.
  4. Pour oil in a wok then sauté garlic, ginger, onions and dried chillies in medium heat for 30 seconds or until fragrant.
  5. Put heat on high then add the crabs and stir fry for a minute.
  6. Pour the sauce and sliced chillies then add the cilantro, continue to stir fry for 5 minutes and make sure crabs are evenly coated with the sauce. Sauce should be reduced to a thicker consistency.
  7. Place in a plate then serve garnished with fresh cilantro.

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