How To make Singapore Chilli Crab
Stephen Ceideburg 4 Blue crabs
3 ts Tamarind pulp
3/4 c Boiling water
2 Chopped onions
1 Piece fresh ginger, 5 cm
2 To 3 birdseye chillies
3 Green onions, chopped
2 ts Cornflour
3 tb Oil
3 ts Sugar
2 ts Tomato paste
This Singapore dish is a classic and, like all classics, it is superb. Serve it with plain rice. Boil a large pot of water and drop in 4 green blue swimmers. Boil them rapidly for 4 minutes then tip the contents of the pot into a colander to drain. When cool enough to handle, chop crabs into quarters with a cleaver or large knife, leaving legs at- tached to body. With a hammer. gently crack the claws and areas of harder shell. Put 3 teaspoons tamarind pulp to soak in 3/4 cup boiling water. Finely chop 2 onions, grate 5 cm piece fresh ginger, finely slice 2-3 birdseye chillies
(or to taste) and chop 3 green (spring) onions. Mix 2 teaspoons cornflour with a little water. In a large wok or pan, heat 3 tablespoons of oil and stir- fry onion, ginger and 2/3 of the chopped chillies for a couple of minutes. Add crab pieces and strained tamarind water, lower heat and simmer for 3-4 minutes. Lift the crab out onto a serving dish and to the mixture in the wok add 3 teaspoons sugar and 2 of tomato paste. Stir, add dissolved cornflour and stir again until the mixture thickens. Pour over the crab, garnish with the rest of the chillies and the spring onions and serve. From an article by Meryl Constance in The Sydney Morning Herald, 5/18/93. Courtesy Mark Herron.
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Singapore Chilli Prawns - Marion's Kitchen
If you love Singapore Chilli Crab then you'll love my easy recipe for Singapore Chilli Prawns. The prawns are a lot easier to deal with at home than whole crab but the sauce in this easy Singapore recipe takes its inspiration from the iconic Singapore chilli crab.
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
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How to Cook: Singapore Chilli Crab RECIPE BY PAUL BREHENY
Singapore Chili Crab, Please subscribe to our channel.
Chef Paul Breheny from the hook and the cook shows you how to cook Singapore Chili Crab.
Paul shows you how easy it is to cook Singapore chili crab.
For the complete recipe for Singapore Chili crab go to and click recipes.
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Here the Recipe folks
Recipe:
2 x Blue swimmer crab (cleaned) or 1 mud crab (cleaned)
6ooml tomato Sauce
300mls of Hot chili sauce
30ml soy sauce
150g sliced French eshallots
50g garlic finely sliced
50g ginger
4 x long red chillies
400 ml chicken stock
80g cornflour
½ bunch green shallots sliced thinly
100mls vegetable oil
Method:
Cut crabs into quarters and lightly crack shells to allow flavour to reach the meat.
In a thin based wok stir fry eshallots and chilli.
Add ginger fry till aromatic.
Add garlic and crab pieces fry.
As crab starts to change colour add Tomato sauce chilli sauce and half stock.
Bring to the boil.
Turn heat down and simmer for approx10mins with a lid on.
Remove crab to a separate tray and keep warm and reduce sauce.
Mix rest of chicken stock with corn flour and add slowly to boiling sauce until you get correct consistency.
Finish with soy sauce.
Arrange crab on large platter and poor plenty of sauce over crab.
Garnish with finely sliced Green shallots.
PS Wear a bib and have a finger bowl ready and plenty of napkins.
Allow for a little more cooking time when using Mud Crabs.
Enjoy
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Chef Eric Teo's Singaporean Chilli Crab | MasterChef Asia | MasterChef World
Chef Eric Teo teaches the chefs how to cook a classic Singaporean Chilli Crab and they have to replicate it!
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Easy Recipe for the Perfect Singapore Chilli Crab 新加坡辣椒螃蟹
Another yummy favourite of mine! I'm pretty fussy about my chilli crab sauce. Cannot be too ketchupy. Cannot be too dry. Cannot be too sweet. Wah very hard to please hor so I told Roland my request and he made this dish - perfect to my liking.
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on behalf of Spice N' Pans
Ingredients
Serves 4
2 medium to big size crabs
2 cloves minced garlic
1.5 teaspoons sugar
5 tablespoons tomato ketchup
1 tablespoons of dried shrimps
2 tablespoons of your favourite sambal chilli
0.5 chopped red onion
3 eggs
If you have no access to Sambal chilli in your country, you can use our recipe here:
Super Easy Famous Singapore Black Pepper Crab Recipe 黑胡椒螃蟹 Singapore Seafood / Food Recipe
Singaporeans love seafood, especially crabs. Apart from our famous Chilli Crab, Black Pepper Crab 黑胡椒螃蟹 is another favourite style that Singaporeans love. If you've never tried before, you might want to head up to Eng Seng at Joo Chiat. I haven't tried them for a while now but the last time I ate there, their black pepper crabs were one of the best I've tried in Singapore. Just google Eng Seng for more information. Stay too far from Eng Seng? Then try Roland's recipe and let us know what you think. It's finger licking good! Yum yum?
See the ingredient list below for your easy reference.
We would like to give special thanks to La Gourmet for letting us try out their high quality non-stick pan and cast iron wok in the video respectively. Their non-stick pan is sold under Shogun by La Gourmet brand. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia. La Gourmet products are also sold in Philippines and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 6 pax
4 tablespoons of coarsely grounded black pepper
70g of butter
Some cooking oil
1 whole red onion - thinly sliced
5 cloves of chopped garlic
One handful of curry leaves
2 cups of water
2 tablespoons of oyster sauce
1.3 kg of crabs
1 teaspoon of sugar
2 tablespoons of dark soy sauce
Some cornstarch solution
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Braised Pig’s Stomach w/ Mushrooms & Sea Cucumber
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