“If you haven’t tried Chilli crab dish in Singapore, you’ve never been there nor are you a local!” 😜At least that’s what Singaporean who are proud of their famous local dishes would stressed on.
Honestly I don’t fancy Chilli crab as much as I do for the heavenly “butter cream crab” version. Urgh! I’m hungry just by mentioning it! However, I must give credit to that appetising flavour and tad of spiciness in Chilli crab sauce, which taste is heighten to the next level if you dip fried mantou into the mild spicy sauce.
You may find this delight inside most of seafood restaurant’s menu and even in a few famous hawkers centers here. But if you prefer to challenge yourself and choose to serve this from your own kitchen at home, it’s is possible.
I won’t deny it requires effort and courage during preparation of crab especially if you use live crab. But I’m going to share the more humane way of killing it, so don’t fret yet. 😂
We used to watch those “gruesome” videos on how people stab a knife or sharp object right onto it’s abdomen. And who would say they felt nothing for that poor crab? Fortunately, there is a humane way of handling this. By placing live crabs into freezer for at least 2 hours or best overnight, they would sleep and passed peacefully, saving them and yourself a horrific experience.
Chilli Crab RecipePrint This
- 2 mud crab, cleaned and part into pieces
- 2 mantaos (chinese buns) , airfried til golden brown and set aside
- 1 tbspn minced garlic
- 1 tbspn minced ginger
- 4 to 5 bird eyes chillies, finely chopped
- Half tbspn fried shallots
- 1 red onion, thinly sliced
- 1 cup chicken broth
- 3 tbspn spicy sweet chilli sauce
- 1 tbspn tomato paste
- salt and sugar to taste
- 2 tspn cornstarch with 1 tspn water
- 2 eggs
Fry mantao in airfryer for 7 minutes at 180 Degree Celcius. Set aside
Stir fry garlic, ginger and chillies until fragrant
Add in onion and fried shallots, continue to stir fry
Put crab pieces into wok and mix well
Pour in broth and let simmer for 5 to 6 minutes
Add in chili paste, tomato paste, salt and sugar to taste
Pour in cornstarch mixture then mix well, turn off heat, and slowly stir in the egg.
Serve hot with mantao (chinese bun)