Singapore Chili Crab

A Spicy Asian Dish From Carol Selva Rajah

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Jul 3, 2008 June Chua

Cookbook author and chef extraordinaire Carol Selva Rajah has a host of flavourful recipes from her latest cookbook, Heavenly Fragrance including Chili Crab.

This mouth-watering recipe of Chili Crab comes courtesy from Australia-based, Malaysian-born cookbook author Carol Selva Rajah.

Rajah's new cookbook, Heavenly Fragrance (Periplus Editions) features a calvacade of Southeast Asian recipes from Malaysia, Thailand, South Asia and Vietnam. There are recipes for desserts and drinks as well and she has done a superb job in explaining the basic Asian herbs, fruits, spices and seasonings that are the hallmark of the region's cuisine.

This fabulous recipe originates from Singaporean cuisine.

CHILI CRABS WITH GINGER AND GARLIC CHIVES

Ingredients

  • 2-3 fresh crabs (total of 4 lbs/2 kg)
  • 1 tbsp oil
  • 1 tsp dried shrimp paste, dry-roasted and crumbled
  • 1 tbsp brown bean paste (taucheo), rinsed to remove excess salt, mashed
  • 8 cloves garlic, smahsed with a cleaver
  • 1 tbsp finaly grated fresh ginger
  • 2 tbsp Sambal Oelek Chili Paste (recipe below) or other sweet chili paste containing shrimp paste
  • 2 tsp Chinese sweet vinegar
  • 2 tbsp tomato ketchup
  • 2 tsp sugar
  • 1 tbsp conornstarch mixed with 1/2 cup water (125 ml)
  • 1/2 tsp salt or to taste
  • 5 to 8 garlic chives, cut into lengths

Method

  1. Prepare the Sambal Oelek Chili Paste.
  2. Scrub the crabs thoroughly an drinse well. Detach the claws from each crab and lift off the shell. Scrape out and discard the gills. Quarter each crab with a cleaver and crack the clas with a mallet or nut cracker.
  3. Heat the oil in a work and stir-fry the shrimp paste and bean paste over medium heat until fragrant, about 30 seconds, taking care not to burn the mixture.
  4. Add the garlic, ginger and chili paste and stir-fry for 1 minute.
  5. Stir in the crab pieces and toss well, then add 1/2 cup of boiling water, mixing to coat the crab wel with sauce. Cover and simmer for 3 to 5 minutes.
  6. Season with vinegar, tomato sauce and sugar, and simmer for 2 more minutes.
  7. Pour in the cornstarch mixture and toss until the sauce thickens and the crab pieces are cooked. Season with the salt and remove from the heat.
  8. Sprinkle with the garlic chives and serve immediately.

Serves 6.

SAMBAL OELEK CHILI PASTE

Ingredients

  • 1 onion, peeled and sliced
  • 5 cloves garlice, peeled
  • 1 inch (2 1/2 cm) fresh ginger, peeled and thinly sliced
  • 12 red finger-length chili peppers, halved and deseeded
  • 2 tbsp oil
  • 1 tsp shaved palm sugar or dark brown sugar
  • 1/3 cup (100 ml) vinegar
  • 1/4 tsp salt, to taste

Method: Grind the onion, garlic, ginger and chili peppers in a food processor or mortar to a smooth paste. Heat the oil in a skillet and saute the ground paste over medium heat until fragrant, 3 to 5 minutes, seasoning with the sugar, vinegar, and salt.

Remove from the heat and cook, then store refrigerated in a sealed jar for up to 2 months.

Makes 1 cup.

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The copyright of the article Singapore Chili Crab in Asian Cuisine is owned by June Chua. Permission to republish Singapore Chili Crab in print or online must be granted by the author in writing.
Carol S. Rajah, CSJ Carol S. Rajah
Heavenly Fragrance, Masano Kawana Heavenly Fragrance
 
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