Seafood lovers, this one’s for you! Eating crabs feels like a festival in your mouth, no? Just thinking about it makes my mouth water. But at the same time, my pocket isn’t quite happy with the whole situation because I don’t have the money to spend on eating out anymore. Do y’all feel me? If the answer is yes, then I’ve got an easy solution for you. Here’s a 4-step recipe to make Singapore chilli crab, coming from the super-talented, Chef Priyank, the culinary head at Shiro. Scroll down to check it out!
What You’ll Need
Ingredients
Ingredients
Ingredients
Red chilli, freshly chopped – 5 gms
Peeled garlic – 10 gms
Ginger – 15 gms
A big red onion – 100 gms
Fresh lemongrass – 20 gms
Chilli paste – 10 gms
Juice of 1 whole lemon
Rice vinegar – 15 ml
Soya sauce light – 15 ml
Shrimp paste – 20 gms
Miso paste white – 15 gms
Sugar – 20 gms
Tomato ketchup – 45 ml
Eggs – 1.5
Spring onion green – 30 gms
Stock – 100 ml
Mud crabs, cleaned – 500 gms
Here’s How You Can Put It All Together
Step 1: Heat oil in a deep pan. Add the chopped garlic, ginger, and onion, and cook till they turn translucent. Now add some finely-chopped lemongrass and let it cook for a while.
Step 2: Add shrimp paste and sauté for a few seconds, add the stock and tomato ketchup along with the chilli paste, miso, vinegar, light soya sauce, sugar. Bring it all to boil for about 2 minutes.
Step 2
Step 2
Step 3: Next, add the cleaned crab to the broth. Cook for about 5 to 10 minutes until the crabs are cooked and the stock is reduced.
Step 4: Drop the beaten eggs in the liquid, stirring it regularly. After that, adjust the seasoning. Lastly, mix in the lemon juice with the spring onions, and sprinkle this garnish to complete the dish. Serve it along with some mantou buns on the side.
I can hear my stomach grumble RN, no kidding! If you guys plan to try out this recipe at home then don’t forget to share how it turned out in the comments below.
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