Chilli crabs, a must order dish in Singapore. I haven’t tried the authentic Singaporean chilli crabs before but this version must be somewhere there (hopefully). A super-easy chilli crabs recipe from my recipe guru Fariza. Sweet, sour, juicy with a hint of spice – definitely a crowd pleaser. The best thing is, all the ingredients are probably sitting in your pantry as we speak.
Terry is a BIG fan of crabs but I have always avoided crabs at the supermarket like a plague because I don’t know what to do with them. I guess the clamps and shell and the size scared me! Terry must be craving for crabs really bad because one day, he bought 4 live crabs at the Avondale morning market while my back was turned buying onions! It was really cheap he said. Thank goodness for Fariza 😉
Even armed with Fariza’s recipe, I still had another problem. I didn’t know how to prepare the crabs for cooking. I have frozen the poor crabs to death from the day before and determined to just do it. I was surprised at how easy it actually was! With the crab’s belly facing upward, I stuck the knife’s tip into it’s behind, held the top shell down with it and pulled its body upward. Voila, the top shell separated revealing the juicy flesh. I halved each crab symmetrically and rinsed everything. Now let’s start cooking!
- Approximately 1 kg of crabs (4 medium-sized) – cleaned, top shell removed and halved
- Half cup sweet chilli sauce (I used Thai sweet chilli sauce)
- Half cup ketchup
- 1 teaspoon curry powder (I used meat curry powder)
- 1 teaspoon chilli paste or 1 fresh red chilli chopped fine (optional)
- 2 medium onions – one sliced, the other chopped fine
- 1 inch bulb of ginger – sliced
- 3 cloves garlic – chopped fine
- 2-3 tablespoons cooking oil
- 2-3 tablespoons water
- In a medium saucepan, stir fry garlic, onion, ginger and chilli paste (if using) on medium heat until soft.
- Turn to low heat, cover with lid and let it fry on its own as you prepare sauce mix.
- In a bowl, mix sweet chilli sauce, ketchup, curry powder and add water until you get a thick soup consistency.
- Pour sauce mix into saucepan, stir and turn to high heat.
- As the sauce boils, add in the crabs, stir gently so that crabs are covered or smeared with sauce.
- Add in sliced onions (no need to stir in), turn to low heat, cover and simmer until crabs turn pink. If you find sauce is too thick, add some water.
- Serve hot with rice or fried mantou buns.
The verdict – really yummy chilli crabs, Terry approves! I love the chilli sauce with a hint of curry and the rich flavours from the crab juices. Excellent with rice or bread. Crabs can now be on my menu thanks to Fariza 😉
Try this easy chilli crabs recipe yourself!
P.S. This fits the plan perfectly too (evil grinnnnn….)