Fried Chilli Crabs Recipes

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SINGAPORE CHILLI CRAB RECIPE BY TASTY

The hype around Singapore Chilli Crab is well-deserved. Discover it for yourself, with this tasty recipe.

Provided by VisitSingapore

Categories     Lunch

Yield 4 servings

Number Of Ingredients 19



Singapore Chilli Crab Recipe by Tasty image

Steps:

  • Prepare the crab by removing the base flap, then pull off the head and clear out the cavity. Keep the head in a bowl. Moving to the body of the crab, remove the gills, which are an opaque brown colour on both sides of the crab. Using a sharp knife, cut the crab in half down the middle, then divide into six parts. Using the knife, crack the crab legs open to allow the flavours to enhance while cooking. Add to the bowl with the head then set aside.
  • In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste, then pulse until it comes together and forms a paste.
  • Heat oil in a wok over medium heat, then once it comes up to temperature fry add the chilli paste and cook for five minutes, stirring occasionally.
  • Add the crab pieces into the wok and stir until they are fully coated. Give the crab time to start turning orange, approximately 5 minutes.
  • Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed. The crab should be fully orange by now. Add a lid on top and allow the mixture to simmer for 15 minutes.
  • Remove the crab legs and head, and plate up on a shallow dish.
  • Add butter, spring onions, and egg. Let the egg sit for a minute before stirring, then give the sauce a quick stir. The sauce should thicken up quickly.
  • Pour the sauce on top of the crab and garnish with a few sprigs of coriander.
  • Enjoy!

Nutrition Facts : Calories 715 calories, Carbohydrate 41 grams, Fat 47 grams, Fiber 2 grams, Protein 32 grams, Sugar 23 grams

1 mud crab
3 shallots
ginger, 1 in (2.5 cm)
3 long red chillies
5 cloves garlic
2 tablespoons ketchup
1 teaspoon shrimp paste, belacan
2 tablespoons cooking oil
1 ½ cups chicken stock
1 ½ cups tomato puree
1 tablespoon rice wine vinegar
½ cup sweet chili sauce
2 tablespoons soy sauce
2 tablespoons palm sugar
1 egg
1 spring onion
½ cup butter
1 bunch coriander
fried bao dough, mantou

DEEP-FRIED SOFT-SHELL CRAB

Don't be put off by the idea of eating the whole crab. It's tender, slightly salty, and delicious. And the insides look like straight meat after frying with no visible "guts."

Provided by Brian Genest

Categories     Seafood

Time 20m

Yield 4

Number Of Ingredients 13



Deep-Fried Soft-Shell Crab image

Steps:

  • Heat 2 inches oil in a deep pot to 375 degrees F (190 degrees C).
  • Whisk flour, bread crumbs, cornstarch, seafood seasoning, paprika, garlic powder, salt, pepper, and chili powder together in a bowl until evenly combined. Mix milk and eggs together in a separate bowl.
  • Dredge each whole crab in the flour mixture, dunk in the egg mixture, then back in the flour mixture to coat.
  • Lower crabs carefully into the hot oil. Fry until they start to float, then fry for an additional minute, flipping halfway through. Transfer to a paper towel-lined tray to drain oil. Serve immediately.

Nutrition Facts : Calories 881.6 calories, Carbohydrate 81.1 g, Cholesterol 218.1 mg, Fat 46.7 g, Fiber 4.1 g, Protein 33.5 g, SaturatedFat 8.3 g, Sodium 1304.7 mg, Sugar 4.2 g

1 quart vegetable oil for frying, or as needed
2 cups all-purpose flour
½ cup bread crumbs
1 tablespoon cornstarch
1 tablespoon seafood seasoning (such as Old Bay®)
1 tablespoon ground paprika
1 tablespoon garlic powder
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon chili powder
4 (4.5 ounce) soft-shell crabs, cleaned
½ cup milk
2 large eggs

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