This is the signature dish that is worth to fly back to Singapore for. The Singapore chilli crab originates from Singapore and can be popularly found in any the seafood restaurants. Despite its name, this dish is not very spicy. White buns usually goes with the dish, so that you can wipe out the delicious gravy with the bread. A plate of Bee Hoon goes well too.
- 1kg Mud Crabs (cleaned, halfed and cracked)
- 1 can tomato puree
- 1/2 cup tomato ketchup
- 4 tbsp sugar
- 1/2 cup juice from tamarind seeds (drained)
- 1 tbsp belachan (Prawn paste)
- 8 chilly padi (or according to your taste. Less if you don’t eat spicy)
- 1 inch fresh ginger
- 8 cloves garlic
- 1 egg
- Bunch of coriander leaves for garnishing
- 1 cup water
- 1 tsp cornstarch (optional)
- Clean the crabs under running water. Remove the sponges. Crack the pincers so that the gravy will later infuse the meat inside the shell, and of course to ease getting to the meats later.
- Put garlic, chillies and ginger into a food processor and blend till a smooth paste.
- Soak tamarind seeds in some warm water. Remove the seeds after 10 mins and keep the juice.
- Heat the pan with some oil. Fry the garlic paste with the prawn paste (belachan) until it is golden brown and fragrant
- Add tomato puree, and tomato ketchup and continue stirring
- Add tamarind juice and sugar and simmer softly until the “oil” comes out
- Add the crabs, stir and then cover the pan and continue simmering softly for another 10 mins
- Once the crabs are cooked (they turn all red) beat in the egg and stir once more. Do not over cook, otherwise the egg will “clot”
- Garnish with coriander leaves just before serving
Goes best with soft white buns. The best part of the whole dish is actually the gravy itself. ;-)