**Note: This is a guest post contributed by food blogger Farah owner of Cooking Jar and Happy Accidents | The recipe and photos belong to her.**
Hi everyone! It’s Farah from Cooking Jar and Happy Accidents and I am absolutely thrilled to be featured and posting for Noreen today. Being new to the food blogging world, Noreen has been kind enough to share some space with me on her own incredible blog. I can only hope one day to be as good as her in food photography. Today I will be showing you how to cook ‘Singapore Chili Crab’.
Singapore Chili Crab is actually Singapore’s national dish and made number 35 on CNN Go’s ‘World’s 50 Best Foods’. It is a sweet and savory chili and tomato-based dish that is a messy eat like sloppy joes, but is so worth it! Once you’re done getting all the crab meat you can, you’ll find yourself wanting to sop up the sauce with some bread.
The combination of spicy and sweet flavors of this dish will grab you and make you ask for more. While the crab isn’t as fiery hot as say, Goa Lamb Vindaloo, it has enough spice to keep you hooked in its sweet claws of sloppiness.
Try this out and I can guarantee you will be hooked. Enjoy!
- 2 lb. crab of your choice, chopped into sections
- 1/2 yellow onion, sliced
- 1 tablespoon garlic, minced
- 1 teaspoon ginger, minced
- 1 dried chili / 2 bird’s eye chilies
- 3 tablespoons chili paste / sriracha sauce
- 1 teaspoon shrimp paste
- 4 tablespoons ketchup
- 3 tablespoons thin soy sauce
- 1/4 cup warm water
- 4 tablespoons sugar
- 2 eggs
- 2 tablespoons cilantro leaves, chopped
- Break the crab up into sections and smash the claw a little to help it absorb flavors.
- Blend the onion, ginger, garlic, chili, sriracha sauce and shrimp paste into a fine paste.
- Saute the paste over medium high heat in a wok, stir-frying until it cooks down.
- Add ketchup, soy sauce, water and sugar and stir to combine.
- Add crabs and stir to coat evenly then let it sit and cook, covered for about 15 minutes over medium heat.
- Once the crab is red and cooked, uncover and break the egg, stirring to combine with the rest of the sauce to thicken it and add more substance.
- Cook for another 5 minutes over medium high heat until the sauce cooks down.
- Dish the crab, garnish with cilantro and serve hot.