Singapore chilli crab

Singapore chilli crab

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Chilli crab has to be the ultimate street food for me. I was lucky enough to try it in Singapore, and it was one of the best dishes I’ve eaten. Most places have their own version of it, and it usually isn’t served with much else, but you can mop up the sauce with some bread while you eat it. It needs to be cooked with the shells on, the idea being that you wear one apron to cook it and another one to eat it, as you’ll get covered in sauce.

Ingredients

Quantity Ingredient
1 x 5cm piece fresh root ginger
3 red bird’s-eye chillies
3 garlic cloves
1 tablespoon vegetable oil
125ml passata
75ml sweet chilli sauce
75ml hoisin sauce
3 tablespoons fish sauce
1 tablespoon caster sugar
1kg cooked king crab claws
crusty bread, to serve

Method

  1. Grate the ginger, deseed and chop the chillies, and chop the garlic. Heat a wok until hot, then add the vegetable oil, ginger, garlic and chillies. Stir-fry for 2 minutes.
  2. Whisk the passata, sweet chilli, hoisin and fish sauces together, then whisk in 75ml water and the sugar. Add to the wok and bring to the boil. Add the crab claws, then reduce the heat and simmer for 3–4 minutes, until the sauce has thickened slightly and the crab has heated through.
  3. To serve, pile the crab on a plate and serve with plenty of crusty bread to mop up the juices.
Tags:
James Martin
Saturday Kitchen
quick meals
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