Singapore Crab
Singapore Crab. Sticky, spicy and packed with flavour. Sweet chilli, ginger, garlic and lemongrass come together in a rich, glossy sauce that perfectly coats the crab. Messy but absolutely worth it.
Ingredients
- 2 tbsp veg oil
- 5 cloves of garlic
- 1 shallot, peeled and diced
- 10cm of fresh ginger, diced
- 2 lemongrass, chopped
- 2 red chillies, sliced
- 2 green chillis, sliced
- 4 birds eye chillis, sliced
- 400ml ketchup
- 100ml sweet chilli sauce
- 2 tbsp caster sugar
- 50ml fish sauce
- 100ml soy sauce
- 100ml hoisin sauce
- 100ml sweet chilli sauce
- 1 small bunch of coriander, chopped
- 8 brown crab claws, cooked and cracked
- 2 limes, juice and zest
To serve
- Crispy shallots
- Crispy garlic
- A few spring onions sliced
Method
Sweat the chillies, shallot, garlic, lemongrass and ginger in vegetable oil for 1 to 2 minutes.
Pour in the ketchup, chilli sauce, caster sugar, fish sauce, soy and hoisin. Stir and season with salt. Cook for 2 minutes. Blitz and add the coriander, lime juice and zest. Add back into the pan.
Warm the crab through in the oven for 5 minutes.
Add the crab to the sauce and stir through, coating evenly. Cook for a further 4 minutes. Alternatively, pile the crab legs up and spoon over the sauce.
To serve, sprinkle over the coriander, onions and crispy garlic.
Ingredients
- 2 tbsp veg oil
- 5 cloves of garlic
- 1 shallot, peeled and diced
- 10cm of fresh ginger, diced
- 2 lemongrass, chopped
- 2 red chillies, sliced
- 2 green chillis, sliced
- 4 birds eye chillis, sliced
- 400ml ketchup
- 100ml sweet chilli sauce
- 2 tbsp caster sugar
- 50ml fish sauce
- 100ml soy sauce
- 100ml hoisin sauce
- 100ml sweet chilli sauce
- 1 small bunch of coriander, chopped
- 8 brown crab claws, cooked and cracked
- 2 limes, juice and zest
To serve
- Crispy shallots
- Crispy garlic
- A few spring onions sliced
Method
Sweat the chillies, shallot, garlic, lemongrass and ginger in vegetable oil for 1 to 2 minutes.
Pour in the ketchup, chilli sauce, caster sugar, fish sauce, soy and hoisin. Stir and season with salt. Cook for 2 minutes. Blitz and add the coriander, lime juice and zest. Add back into the pan.
Warm the crab through in the oven for 5 minutes.
Add the crab to the sauce and stir through, coating evenly. Cook for a further 4 minutes. Alternatively, pile the crab legs up and spoon over the sauce.
To serve, sprinkle over the coriander, onions and crispy garlic.
