Chef’s Nectar, “Singapore Chilly Crab”

Singapore Chilly Crab

Ingredients for making the chilly crab

  • 1 whole crab (about 300 gms)
  • 2 tbsp flavorless oil
  • 3 garlic cloves, very finely chopped
  • 1 tbsp ginger very finely chopped
  • 3 red chillies, 2 very finely chopped, 1 sliced
  • 4 tbsp tomato ketchup
  • 2 tbsp soy sauce
  • handful coriander leaves, roughly chopped
  • 2 spring onions, sliced
  • fried rice/steamed rice or steamed bun to have along with crabs

Method of making the Crab

  • The crab must be prepared before stir-frying, This involves removing the claws, the main shell, then cut the body into four pieces, and cracking the claws and the legs so the sauce can get through to the meat.
  • Heat the oil in a large wok and sizzle the garlic, ginger and chopped chillies for 1 min or until fragrant. Add the ketchup, soy and 100ml water, and stir to combine. Throw in the crab, turn up the heat and stir-fry for 3-5 mins or until the crab is piping hot and coated in the sauce. Stir through most of the coriander, spring onions and sliced chilli.
  • Use tongs to arrange the crab on a serving dish, pour over the sauce from the pan and scatter over the remaining coriander, spring onions and sliced chilli.
  • Serve hot with rice or bao buns, enjoy this delicious delicacy with lovely friends.

Please note

Have the crab cracker to break the crab shell, or break it with spoon before serving to get the actual juice meat from its claws.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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