Chili Crabs 辣椒蟹 - . Today I am sharing this Chili Crabs 辣椒蟹! A quick and easy dinner that is ready in under 35 minutes! Cooking the best chilli crab with thick savoury sauce, just like at a hawker stall in Singapore is rather easy. Even in Malaysia, chilli crab is enjoyed by the locals. Look no further for an easy crab recipe. This Instructional video will teach you how to stir-fried chili crabs technique in a few easy steps. Add the crabs, fry about a few seconds, then add water, salt, sugar, oyster sauce, and bull head barbecue sauce.
Stir-fry until the crab is evenly coated and the meat is opaque.
And what better way to enjoy it than to cook up a storm and share this treat with family and friends?
Cleaning the crab Usually crab is alive and tied down with ropes when we buy it from the wet market.
You can cook Chili Crabs 辣椒蟹 with 10 Ingredients and 3 steps. See the following guide!
Ingredients for Chili Crabs 辣椒蟹:
- 5 Crabs.
- 5 cloves Garlic (chopped).
- 10 pcs Chili's (chopped).
- 8 tbsp Tomota Sauce.
- 8 tbsp Thai Sauce.
- 1 Eggs.
- Pinch Salt.
- Pinch Sugar.
- 2 pcs Lemongrass.
- Potato Starch.
Turn off the heat and chili crab is done! Chilli Crab (also known as là jiāo páng xiè, 辣椒螃蟹) is a Southeast Asian seafood dish originating from Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick. Succulent crab doused in a sweet, spicy and tangy sauce - no one can resist one of Singapore's national dishes: The chilli crab.
Step by step how to cook Chili Crabs 辣椒蟹:
- Cleaning crabs and put aside....
- Heat up the wok with 3tbsp vegetables oil and Stir-fried garlic & chili then add in lemongrass, tomato sauce & thai sauce... also add in some water to control the thickness of the sauce..
- Add in all the crabs and covered for 3 minutes then salt & sugar add in for taste. Lastly add in the eggs stir well then potato starch to adjust the thickness of the chili sauce.. ready to be served with bread.
Singapore's number one culinary export to the world is none other than chilli crab, practically cementing its status as one of our unofficial national dishes. Try not to use frozen crab as the meat texture will deteriorate if it's being stored in the fridge for more than a day. Mince the garlic, onion, shallots and red chilis. Clean the crabs, cut into pieces, coat with tapioca starch. Then, fry the crabs in hot oil until it turns red.