Singapore-style wokked crab

by Anna Hansen
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Ingredients

Fish & Shellfish

  • 2 crabs, live, each weighing 700-800g
  • 25g of dried shrimp, ground finely in a spice grinder

Store Cupboard

  • sea salt
  • 40ml of nam pla fish sauce
  • 800g of tinned chopped tomatoes
  • 40g of palm sugar, or demerara if you can't get hold of it
  • 40ml of nam pla fish sauce
  • 3 tsp Szechuan pepper, whole, lightly toasted in a dry pan
  • 75ml of nam pla fish sauce

Fruit & Vegetables

  • 250g of cherry tomatoes, ripe
  • 250g of red pepper, sliced
  • 250g of onion, sliced
  • 80g of garlic, sliced
  • 1 tsp chilli flakes, chipotle, or 1 tsp hot smoked paprika
  • 2 red chillies, finely chopped
  • 50g of garlic
  • 100g of shallots
  • 6 red chillies
  • 75ml of lime juice
  • 4 spring onions, finely sliced into rounds

Salad & Fresh Herbs

  • 80g of fresh ginger, cut into fine strips
  • 50g of fresh ginger
  • 1/2 bunch of coriander, leaves only

Spices & Dried Herbs

  • 1/2 tsp dried chilli flakes
  • 1 tbsp of cumin seeds, toasted in a dry frying pan then ground
  • 3 tsp yellow mustard seeds
  • 20g of turmeric, fresh, finely grated
  • 80g of ginger, finely chopped
  • 2 handfuls of Thai basil, leaves only
  • 1 green chilli, finely sliced into rounds

Speciality Ingredients

  • 125g of tamarind paste

Oils & Vinegars

  • rapeseed oil, for deep frying
  • 150ml of white wine vinegar, or cider vinegar
  • 2 tbsp of vegetable oil
  • 50ml of vegetable oil, plus extra to fry the paste

Cooking Sauces

  • 3 tbsp of light soy sauce
  • 80g of light palm sugar, or demerara sugar
  • 400ml of light fish stock, or vegetable stock