Calling all spice lovers! Let’s ride on a culinary adventure with this sizzling recipe for Chilli Crab, a beloved dish across Southeast Asia, particularly Singapore and Malaysia.
Imagine: Succulent crab meat bathed in a fiery, aromatic sauce that explodes with flavor in every bite. The vibrant red hue and intoxicating aroma will have your taste buds tingling with anticipation.
This recipe isn’t just about the heat; it’s a celebration of Southeast Asia’s rich culinary heritage.
In this video, you’ll learn:
The secrets to selecting the perfect crab for the dish.
How to craft a restaurant-worthy Chilli Crab sauce from scratch.
Tips and tricks for achieving the ideal balance of spice and flavor.
Presentation ideas to elevate your Chilli Crab from a home-cooked meal to a showstopper.
Get ready to set your taste buds on fire with this unforgettable Chilli Crab recipe! Subscribe for more global culinary adventures!
Chilli Crab Recipe
Ingredients :
Fresh mud crabs or Dungeness crabs (about 1.5–2 kg total), cleaned and cracked
Cooking oil
2 eggs, lightly beaten (for thickening the sauce)
For the Sauce:
2 tablespoons chili paste/sauce
4 large red chilies, deseeded and roughly chopped (adjust for spice level)
6 cloves garlic, minced
2 cm ginger, grated
2 shallots, finely chopped
3 tablespoons tomato ketchup
2 teaspoons sugar
1 teaspoon salt
1 teaspoon light soy sauce
1 tablespoon rice vinegar (or lime juice)
500 ml chicken stock or water
1 tablespoon cornstarch
Cooking Instructions :
Prepare the Crab
Clean and cut the crab into manageable pieces. Crack the claws slightly for easier eating and better sauce absorption.
Make the Spice Paste
Blend garlic, shallots, chilies, and ginger into a smooth paste.
Cook the Chili Crab
Heat oil in a large wok over medium heat. Sauté the spice paste until fragrant.
Add the crab pieces and stir-fry for about 3–5 minutes until the crab turns red.
Mix the sauce ingredients (except the slurry) in a bowl. Pour the sauce mixture into the wok and stir well.
Add water, cover, and simmer for 10 minutes or until the crab is fully cooked.
Thicken the Sauce
Add the cornstarch slurry to thicken the sauce. Stir until the sauce reaches your desired consistency.
Slowly drizzle in the beaten eggs while stirring to create ribbons in the sauce.
Serve
Transfer the crab and sauce to a serving dish. Garnish with fresh cilantro, if desired.
Serve hot with Fried mantou or rice to soak up the sauce.
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