Best Fried Chilli Crabs Recipes

SINGAPORE CHILI CRABS

Singapore Chili Crabs image

Living in San Francisco, I've had more than my fair share of crab, prepared in more ways than I can remember. I've never enjoyed it more than in this Singapore-style chili crabs recipe. Just be sure to have lots of napkins around. My friends in Singapore tell me they serve this with at least twice the amount of sauce, and a type of fried roll to soak up the goodness with. So, if you want to rock the chili crab like a Singaporean, then you should probably double the sauce ingredients!

Provided by Chef John

Categories World Cuisine Recipes Asian

Time 30m

Yield 4

Number Of Ingredients 17

Ingredients

½ cup ketchup
½ cup chicken broth
1 large egg
2 tablespoons soy sauce
2 tablespoons chile-garlic sauce (such as sambal oelek)
1 tablespoon oyster sauce
1 tablespoon tamarind paste
2 teaspoons fish sauce
2 teaspoons palm sugar
¼ cup minced shallot
6 cloves garlic, minced
2 tablespoons vegetable oil, or more as needed
2 tablespoons minced fresh ginger root
1 tablespoon minced serrano pepper
2 cooked Dungeness crabs, cleaned and cracked
2 tablespoons chopped fresh cilantro
2 tablespoons sliced green onion (green part only)

Steps:

Whisk ketchup, chicken broth, egg, soy sauce, chile-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar together in a bowl.
Stir shallots, garlic, oil, ginger, and serrano pepper together in a pot over medium-high heat. Saute until sizzling, about 2 minutes. Add crab to pot, cover the pot with a lid, and shake until crab is completely coated in shallot mixture. Remove lid and cook and stir until heated through, about 3 minutes.
Pour ketchup mixture into pot, reduce heat to medium, and cook and stir until sauce thickens and crab is hot about 5 minutes. Remove from heat; stir in cilantro and green onions.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 18.4 g, Cholesterol 94.8 mg, Fat 9 g, Fiber 1 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 1575.1 mg, Sugar 9.9 g

SINGAPORE CHILLI CRAB RECIPE BY TASTY

Singapore Chilli Crab Recipe by Tasty image

The hype around Singapore Chilli Crab is well-deserved. Discover it for yourself, with this tasty recipe.

Provided by VisitSingapore

Categories Lunch

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 mud crab
3 shallots
ginger, 1 in (2.5 cm)
3 long red chillies
5 cloves garlic
2 tablespoons ketchup
1 teaspoon shrimp paste, belacan
2 tablespoons cooking oil
1 ½ cups chicken stock
1 ½ cups tomato puree
1 tablespoon rice wine vinegar
½ cup sweet chili sauce
2 tablespoons soy sauce
2 tablespoons palm sugar
1 egg
1 spring onion
½ cup butter
1 bunch coriander
fried bao dough, mantou

Steps:

Prepare the crab by removing the base flap, then pull off the head and clear out the cavity. Keep the head in a bowl. Moving to the body of the crab, remove the gills, which are an opaque brown colour on both sides of the crab. Using a sharp knife, cut the crab in half down the middle, then divide into six parts. Using the knife, crack the crab legs open to allow the flavours to enhance while cooking. Add to the bowl with the head then set aside.
In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste, then pulse until it comes together and forms a paste.
Heat oil in a wok over medium heat, then once it comes up to temperature fry add the chilli paste and cook for five minutes, stirring occasionally.
Add the crab pieces into the wok and stir until they are fully coated. Give the crab time to start turning orange, approximately 5 minutes.
Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed. The crab should be fully orange by now. Add a lid on top and allow the mixture to simmer for 15 minutes.
Remove the crab legs and head, and plate up on a shallow dish.
Add butter, spring onions, and egg. Let the egg sit for a minute before stirring, then give the sauce a quick stir. The sauce should thicken up quickly.
Pour the sauce on top of the crab and garnish with a few sprigs of coriander.
Enjoy!

Nutrition Facts : Calories 715 calories, Carbohydrate 41 grams, Fat 47 grams, Fiber 2 grams, Protein 32 grams, Sugar 23 grams

SINGAPORE-STYLE CHILI CRABS

Singapore-Style Chili Crabs image

Provided by Tyler Florence

Categories appetizer

Time 17m

Yield 4 appetizer servings

Number Of Ingredients 12

Ingredients

2 whole cooked Dungeness crabs
1/4 cup tomato ketchup
2 tablespoons hot chili paste
2 tablespoons oyster sauce or Indonesian soy sauce
2 tablespoons dark soy sauce or regular soy sauce
1 tablespoon tamarind paste
3 tablespoons peanut oil
4 scallions, sliced thin
1 (1-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
1 serrano chile, chopped
2 tablespoons chopped fresh cilantro leaves, plus more for garnish

Steps:

Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside.
In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.
Put onto a platter and garnish with the rest of the chile and cilantro. Serve with plenty of napkins!