Singapore Chili Crab Recipes

Ingredients :

2 medium raw crabs

3 tsp tamarind

3/4 cup boiling water

3 tbsp oil

2 medium onions, minced

5cm (2 inch) piece fresh ginger, minced

4 fresh red chilies, finely chopped

1-2 tsp chili powder

2 tsp tomato paste

3 tsp sugar, or to taste

2 tsp cornflour

fresh red and green chilies, sliced

spring onions, chopped

Method :

Drop crabs into boiling, slightly salted water and cook rapidly for 4 minutes. Remove, drain and leave to cool. Soak tamarind in boiling water. Chop crabs into large pieces, if possible leaving the legs attached to the body pieces. Remove the spongy grey portion and discard.

Heat oil in a wok or very large pan and saute onion, ginger and chopped chilies for 2 minutes. Add crab pieces and sprinkle on chili powder, then pour in strained tamarind water. Lower heat and simmer for 4 minutes.

Remove crab to a serving plate. Add tomato paste and sugar to the sauce. Thicken with cornflour mixed with a little cold water and cook until sauce thickens and clears slightly. Pour over crab.

Garnish with sliced chili and spring onions.

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