Best Sweet Chilli Crab Noodles Recipes

SINGAPORE CHILLI CRAB

Singapore Chilli Crab image

Recipe video above. Here's arguably the most famous crab recipe in the world: Singapore Chilli Crab! For the pinnacle of the experience, make this using fresh, live mud crab that you clean and cut yourself, or ask the fish shop to cut the crab for you (make sure they save the tomalley "crab mustard", Note 8). Be prepared to get messy eating it (half the fun!) - and to be surprised at how quick it is to make! Flavour: The sauce is a bit spicy but not excessively (Note 2 for adjustment). It is supposed to be a bit sweet, vinegary and intensely savoury. It gets massive flavour from the combination of crab juices, tomalley ("crab mustard", Note 8), belachan shrimp paste, and the soy bean paste! The traditional sauce has bits of egg ribbson in it, and includes ketchup - yes, really!Serves 3 - 4 as a meal with rice and some vegetables.

Provided by Nagi

Categories Main

Number Of Ingredients 17

Ingredients

1.5 kg / 3lb live mud crab or other large, fresh crab
5 red cayenne chilli (, seeds left in, roughly chopped (Note 2))
2 tbsp taucu paste ((fermeted soy paste, sub miso Note 3))
6 garlic cloves ((small), roughly chopped)
2 eschalots ((small), roughly chopped (Note 4))
3 tbsp ginger (, roughly chopped (~7.5cm / 3" piece))
1/4 cup canola oil
1 tbsp belachan dried shrimp paste (, chopped (sub shrimp paste, Note 5))
1 cup tomato passata ((Note 6))
1/2 cup sweet chilli sauce
2 tbsp ketchup
2 cups water
1 egg (, lightly whisked)
3 tbsp white vinegar
Fresh coriander (, leaves whole or roughly chopped)
2 tbsp green onion (, finely sliced (or 1/4 cup finely sliced on angle, ice water 3 minutes for slight curl))
Golden mantou buns ((Note 7))

Steps:

Prepare crab: See separate tutorial for how to clean and cut a whole crab. You will end up with: 1) Crab pieces; and 2) Reserved tomalley ("crab mustard", Note 8) and crab juices in a separate bowl. This is a key "secret ingredient" used to flavour the sauce.
Chilli paste: Place ingredients in a small food processor or Nutribullet. Blitz until it's a fairly smooth paste.
Sauté belachan: Heat oil in a large pot over medium-high heat. Add belachan and cook for 2 minutes, stirring constantly. It will smell pungent (to put it mildly), but have faith! It will mellow and transform!
Cook off chilli paste: Add chilli paste and cook, stirring, for 3 minutes.
Add tomato passata: Add tomato passata and cook, stirring regularly, for 4 minutes.
Add remaining sauce ingredients: Add sweet chilli sauce, ketchup, water and stir to combine.
Add claws: Add the crab claws first (they take longer to cook), stir to coat in sauce. Bring to a boil, then reduce heat to simmer. Cover with a lid and cook 3 minutes.
Add "crab mustard" and juices: Add the reserved tomalley ("crab mustard") along with all the crab juices.
Add remaining crab pieces: Remove lid, add remaining crab pieces and any juices that have collected in this bowl. Stir pieces to coat, put the lid back on and cook for 7 minutes.
Remove crab: Use tongs to remove crab pieces into a bowl.
Egg ribbons: With the sauce still on the stove, and while stirring in a circular motion, pour the egg in a thin stream into the middle of the pot. This will create little ribbons of egg in the sauce that is traditional and look lovely.
Vinegar: Stir in vinegar.
Return crab: Return the crab pieces into the pot, gently stir to coat in the sauce.

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!