This dish is said to have pioneered from a pushcart in 1950s that served steamed crabs. Run by a couple, the husband requested his wife Madam Cher Yam Tian to develop something new. She stir-fried the crabs with tomato sauce and added chilli sauce for some kick. Customers preferred the new creation that soon gained popularity. Each restaurant and cook then came up with their own variation. This savoury crab dish was promoted by the Singapore Tourism Board as one of Singapore's national dishes. Simple and easy to make at home and ready in minutes.
Key is to use fresh crabs with the sauce being the star of the dish. Traditionally made with mud crabs, stir-fried in a tomato-chilli sauce concoction. Though named "chilli", the dish is mildly spicy and sweet with not much of heat. Chilli crab is commonly on the menu in restaurants, homes and street food stalls in major cities throughout Southeast Asia. Usually accompanied with mantou (Chinese steamed buns) to mop up the delightful sauce that is thickened with ribbons of beaten eggs. Alternatively, can be enjoyed with crusty French bread. Incredibly tasty, satisfying, well-balanced with a perfect blend of spice, sweet and sour.
When selecting crabs, go for heavy and live ones that are stored out of water. They move around less and are meatier. Male crabs have blue tips on their claws whereas the females have red tips. The male has a "V" abdominal flap whereas the female has a wide rounded flap to carry and protect the eggs. This flap is also known as the "apron".
Crab meat is delicate with a rich, sweet flavour. It is low in calories with no carbohydrates. A good source of omega-3 fatty acids, minerals and various antioxidant vitamins. High in protein, cholesterol and purines that contribute to your body producing unhealthy levels of uric acid. The latter two to be aware of while consuming crabs. Eating in moderation is key.
Key is to use fresh crabs with the sauce being the star of the dish. Traditionally made with mud crabs, stir-fried in a tomato-chilli sauce concoction. Though named "chilli", the dish is mildly spicy and sweet with not much of heat. Chilli crab is commonly on the menu in restaurants, homes and street food stalls in major cities throughout Southeast Asia. Usually accompanied with mantou (Chinese steamed buns) to mop up the delightful sauce that is thickened with ribbons of beaten eggs. Alternatively, can be enjoyed with crusty French bread. Incredibly tasty, satisfying, well-balanced with a perfect blend of spice, sweet and sour.
When selecting crabs, go for heavy and live ones that are stored out of water. They move around less and are meatier. Male crabs have blue tips on their claws whereas the females have red tips. The male has a "V" abdominal flap whereas the female has a wide rounded flap to carry and protect the eggs. This flap is also known as the "apron".
Crab meat is delicate with a rich, sweet flavour. It is low in calories with no carbohydrates. A good source of omega-3 fatty acids, minerals and various antioxidant vitamins. High in protein, cholesterol and purines that contribute to your body producing unhealthy levels of uric acid. The latter two to be aware of while consuming crabs. Eating in moderation is key.
Chilli Crab
(Serves 4)
Ingredients:
5 or 6 medium-sized crabs
3 medium-sized shallots (chopped)
6 large cloves of garlic (chopped)
1-inch ginger (grated)
2 eggs (lightly beaten)
1 tablespoon cornstarch dissolved in 1/4 cup water
spring onion greens or coriander leaves (for garnishing)
2 tablespoons oil
salt (if required)
Sauce (mix all the ingredients in a bowl)
1/2 cup chilli garlic sauce (Huy Fong Foods Inc.)
1/2 cup tomato ketchup
2 cups water or chicken broth
1 vegetable or chicken bouillon cube (5 grams)
1 tablespoon fish sauce
1 teaspoon sugar
Method:
Break the claws and legs of the crabs. Detach the main shell off the crab and discard it or keep for presentation. Remove the gills, soft insides and flap or apron at the back. Wash crab pieces (claws, legs, body) and keep aside.
Heat oil in a wok, saute the shallots, garlic and ginger. When soft and fragrant, add the sauce. Once it comes to a boil, stir in the crabs and cook for 3 to 5 minutes. Mix in the cornstarch liquid until sauce is thick and glossy. Drizzle the beaten eggs, cover and cook for a couple of minutes till egg swirls are set.
Serve hot garnished with either spring onion greens or coriander leaves.
Note:
(Serves 4)
Ingredients:
5 or 6 medium-sized crabs
3 medium-sized shallots (chopped)
6 large cloves of garlic (chopped)
1-inch ginger (grated)
2 eggs (lightly beaten)
1 tablespoon cornstarch dissolved in 1/4 cup water
spring onion greens or coriander leaves (for garnishing)
2 tablespoons oil
salt (if required)
Sauce (mix all the ingredients in a bowl)
1/2 cup chilli garlic sauce (Huy Fong Foods Inc.)
1/2 cup tomato ketchup
2 cups water or chicken broth
1 vegetable or chicken bouillon cube (5 grams)
1 tablespoon fish sauce
1 teaspoon sugar
Method:
Break the claws and legs of the crabs. Detach the main shell off the crab and discard it or keep for presentation. Remove the gills, soft insides and flap or apron at the back. Wash crab pieces (claws, legs, body) and keep aside.
Heat oil in a wok, saute the shallots, garlic and ginger. When soft and fragrant, add the sauce. Once it comes to a boil, stir in the crabs and cook for 3 to 5 minutes. Mix in the cornstarch liquid until sauce is thick and glossy. Drizzle the beaten eggs, cover and cook for a couple of minutes till egg swirls are set.
Serve hot garnished with either spring onion greens or coriander leaves.
Note:
- No salt was used. The dish seasoned with the sodium from the various sauces.
- Purchase chilli garlic sauce at: https://amzn.to/2ThCeRt