Singapore chilli crab
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Discover the wonders of cooking and eating a deliciously messy crab dish as Danny aka Food Urchin learnt how to make Singapore Chilli Crab at Rick Stein's Padstow Seafood School.
Ingredients
- 2 cooked crab , 900g each, chopped into pieces, reserving the brown meat from the main back shell
- 4 tbsp of groundnut oil, or sunflower oil
- 4 garlic cloves , fat, finely chopped
- 1 knob of fresh ginger , 2.5 cm (1 inch), finely chopped
- 4 tbsp of tomato ketchup
- 3 red chillies , Dutch variety, medium-hot, finely chopped
- 2 tbsp of soy sauce , dark
- 150ml of water
- black pepper , a few turns of the mill
- 2 spring onions , cut into 5 cm (2 inch) pieces and finely shredded lengthways
- 1 bunch of coriander , chopped
Method
1
Heat the oil in a large wok. Add the crab pieces and stir-fry for 3 minutes and remove. Then add the garlic and the ginger and stir fry for a minute
2
Add the brown meat and juices from the back shell, the tomato ketchup, red chillies, soy sauce, water and black pepper and cook down for a few minutes. Then add the crab pieces back to the wok. Cover and simmer over a medium heat for 2 – 3 minutes
3
Spoon the crab on to 1 large plate or 4 soup plates, sprinkle over the shredded spring onions and chopped coriander, serve straight away and get cracking and picking. Napkins will be needed!
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Singapore chilli crab
