Singapore Chilli Crab Recipe

Name: Singapore Chilli Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each crab, blue blue; 3 teaspoons tamarind; 3/4 cup water boiling; 2 each onions chopped; 1 Piece ginger fresh; 3 each thai bird's eye chili peppers; 3 each scallions, spring or green onions; 2 teaspoons cornstarch; 3 tablespoons vegetable oil; 3 teaspoons sugar; 2 teaspoons tomato paste

Servings: persons

4 each crab, blue blue
3 teaspoons tamarind
3/4 cup water boiling
2 each onions chopped
1 Piece ginger fresh
3 each thai bird's eye chili peppers
3 each scallions, spring or green onions
2 teaspoons cornstarch
3 tablespoons vegetable oil
3 teaspoons sugar
2 teaspoons tomato paste

1
Boil a large pot of water and drop in 4 green blue swimmers.
2
Boil them rapidly for 4 minutes then tip the contents of the pot into a colander to drain.
3
When cool enough to handle, chop crabs into quarters with a cleaver or large knife, leaving legs at- tached to body.
4
With a hammer.
5
gently crack the claws and areas of harder shell.
6
Put 3 teaspoons tamarind pulp to soak in 3/4 cup boiling water.
7
Finely chop 2 onions, grate 5 cm piece fresh ginger, finely slice 2 to 3 birdseye chillies (or to taste) and chop 3 green (spring) onions.
8
Mix 2 teaspoons cornflour with a little water.
9
In a large wok or pan, heat 3 tablespoons of oil and stir- fry onion, ginger and 23 of the chopped chillies for a couple of minutes.
10
Add crab pieces and strained tamarind water, lower heat and simmer for 3 to 4 minutes.
11
Lift the crab out onto a serving dish and to the mixture in the wok add 3 teaspoons sugar and 2 of tomato paste.
12
Stir, add dissolved cornflour and stir again until the mixture thickens.
13
Pour over the crab, garnish with the rest of the chillies and the spring onions and serve.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 each crab, blue blue, 3 teaspoons tamarind, 3/4 cup water boiling, 2 each onions chopped, and more.

Yes, Singapore Chilli Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Singapore Chilli Crab

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