Singapore chilli crab
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Singapore chilli crab
  Singapore    Crab    Fish  
Last updated 6/12/2012 1:23:09 AM. Recipe ID 56102. Report a problem with this recipe.
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      Title: Singapore chilli crab
 Categories: Fish
      Yield: 4 Servings
           Stephen Ceideburg
      4    Blue crabs
      3 ts Tamarind pulp
    3/4 c  Boiling water
      2    Chopped onions
      1    Piece fresh ginger, 5 cm
      2    To 3 birdseye chillies
      3    Green onions, chopped
      2 ts Cornflour
      3 tb Oil
      3 ts Sugar
      2 ts Tomato paste
  This Singapore dish is a classic and, like all classics, it is superb.
  Serve it with plain rice.
  Boil a large pot of water and drop in 4 green blue swimmers. Boil them
  rapidly for 4 minutes then tip the contents of the pot into a
  colander to drain. When cool enough to handle, chop crabs into
  quarters with a cleaver or large knife, leaving legs at- tached to
  body. With a hammer. gently crack the claws and areas of harder shell.
  Put 3 teaspoons tamarind pulp to soak in 3/4 cup boiling water.
  Finely chop 2 onions, grate 5 cm piece fresh ginger, finely slice 2-3
  birdseye chillies (or to taste) and chop 3 green (spring) onions. Mix
  2 teaspoons cornflour with a little water.
  In a large wok or pan, heat 3 tablespoons of oil and stir- fry onion,
  ginger and 2/3 of the chopped chillies for a couple of minutes. Add
  crab pieces and strained tamarind water, lower heat and simmer for
  3-4 minutes. Lift the crab out onto a serving dish and to the mixture
  in the wok add 3 teaspoons sugar and 2 of tomato paste. Stir, add
  dissolved cornflour and stir again until the mixture thickens. Pour
  over the crab, garnish with the rest of the chillies and the spring
  onions and serve.
  From an article by Meryl Constance in The Sydney Morning Herald,
  5/18/93. Courtesy Mark Herron.

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Recipe ID 56102 (Apr 03, 2005)

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