Description:
Chili crab is a seafood dish originating from Singapore. It was created in 1950 by Singapore chef, Cher Yam Tian with her husband, Lim Choon Ngee. The couple ran Palm Beach Seafood Restaurant on Upper East Coast Road (near the present day East Coast Seafood Centre.) Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. It can be widely found at Malaysian and Singaporean seafood hawker stalls, kopi tiams or restaurants. Despite its name, chili crab is not a very spicy dish. It is listed at number 45 on World's 50 most delicious foods complied by CNN Go in 2011.
Country Of Origin:
Singapore
How to make "Chili crab" (Recipe):
Ingredients (serves 4)
2 tsp peanut oil
4 green (uncooked) blue swimmer crabs
2 garlic cloves, crushed
2 fresh long red chillies (or 1-2 fresh red birdseye chillies for extra heat), finely chopped
1 tbs finely grated fresh ginger
60ml (1/4 cup) tomato sauce
2 tbs sweet chilli sauce
2 tbs dry sherry
1 tbs brown sugar
6 green shallots, ends trimmed, thinly sliced diagonally
1/2 cup firmly packed coarsely chopped fresh coriander
Method
Heat the oil in a large wok over high heat until just smoking. Add the crab and stir-fry for 5-7 minutes or until just cooked (the crabmeat will turn white when cooked).
Add the garlic, chilli and ginger, and stir-fry for 1 minute or until fragrant. Add the tomato and sweet chilli sauces, sherry and sugar, and stir-fry for 2-3 minutes or until sauce boils and thickens slightly. Remove from heat. Add the green shallot and stir until just wilted. Add the coriander and toss until just combined. Spoon steamed rice among serving bowls. Top with chilli crab and serve immediately.
Notes
To prepare green (uncooked) crab: Segment the crab- lift the flap under the crab's body with your thumb. While holding the body firmly with 1 hand, pull off the top part of the shell with the other. Discard the top shell. Remove and discard the spongy, finger-like white gills on either side of the crab's body. Cut the body into quarters. Use a nutcracker to crack the large claws to enable easy removal of crabmeat when serving.
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