Singapore Crab Two Ways
One sweet, spicy and delicious sauce...two ways to try Singapore Crab using whole and soft shell crabs! Serve with crispy fried onions and garlic.
Ingredients
Sauce
- 1 red chillies, sliced
- 2 green chillies sliced
- 2 birds eye chillies sliced
- 1 bunch spring onions sliced
- 2 lemongrass chopped
- 10cm x fresh ginger peeled and diced
- 400ml ketchup
- 100ml sweet chilli sauce
- 2 Tbs caster sugar
- 50ml fish sauce
- 100ml soy sauce
- 100ml hoisin sauce
- 2 limes juice only
Dish 1
- 2 whole crabs, cooked dead mans fingers removed and cut into 3
Dish 2
- 8 soft shell crabs
- 200g Self Raising Gluten Free Flour
- 150ml cider
To Serve
- 1 small bunch of mint and coriander chopped
- A few crispy onions and crispy garlic slices
Method
Blitz together all the chillies, onion, garlic, lemongrass and ginger with the hoisin sauce.
Put a large pan onto the hob, add the oil and when hot pop in the sauce and fry for 1 to 2 minutes. Pour in the ketchup, chilli sauce, caster sugar, fish sauce, soy and stir and season with salt. Cook for 4 minutes.
Whisk together the flour and cider, dip the soft shell crabs in and fry at 170c in batches until golden and crisp. Spoon ½ the sauce onto plates and top with the crabs.
Add all the crab to the rest of the sauce and stir through coating all over with the sauce cook for a further 42minutes then sprinkle on the coriander and mint and stir through.
To serve sprinkle over the mint onions and crispy garlic, and onions.
Ingredients
Sauce
- 1 red chillies, sliced
- 2 green chillies sliced
- 2 birds eye chillies sliced
- 1 bunch spring onions sliced
- 2 lemongrass chopped
- 10cm x fresh ginger peeled and diced
- 400ml ketchup
- 100ml sweet chilli sauce
- 2 Tbs caster sugar
- 50ml fish sauce
- 100ml soy sauce
- 100ml hoisin sauce
- 2 limes juice only
Dish 1
- 2 whole crabs, cooked dead mans fingers removed and cut into 3
Dish 2
- 8 soft shell crabs
- 200g Self Raising Gluten Free Flour
- 150ml cider
To Serve
- 1 small bunch of mint and coriander chopped
- A few crispy onions and crispy garlic slices
Method
Blitz together all the chillies, onion, garlic, lemongrass and ginger with the hoisin sauce.
Put a large pan onto the hob, add the oil and when hot pop in the sauce and fry for 1 to 2 minutes. Pour in the ketchup, chilli sauce, caster sugar, fish sauce, soy and stir and season with salt. Cook for 4 minutes.
Whisk together the flour and cider, dip the soft shell crabs in and fry at 170c in batches until golden and crisp. Spoon ½ the sauce onto plates and top with the crabs.
Add all the crab to the rest of the sauce and stir through coating all over with the sauce cook for a further 42minutes then sprinkle on the coriander and mint and stir through.
To serve sprinkle over the mint onions and crispy garlic, and onions.
