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Chili Crab
Celebrate the National Day month of August with a truly Singaporean National dish. Chili crab has been promoted by the Singapore Tourism Board as one of Singapore’s National dishes. I remember chili crab was one of my mother’s special dishes too. As the years flew by, I have recreated this Fragrant Blue Ginger Classic Chili crab which is mildly spicy, and has a sweet yet savory flavour with the fresh succulent crab meat. Best served with any breads but I recommend these traditional leaven rolls which are crispy on the outside and fluffy and soft inside, which is supremely satisfying.
Wholesome and healthy traditionally baked rolls dipped in fragrant Chili crab tangy gravy are the way to go.
Wishing Singapore a happy 56th birthday!
BLUE GINGER CLASSIC CHILI CRAB
INGREDIENTS:
1 kg- 1.2kg Mud crab (Indonesia or Sri Lanka)
80gm Shallot
40gm Garlic
40gm Ginger
3 Tbsp Kitchen & Love Grapeseed oil
20gm Lemongrass
20gm Blue Ginger (Galangal)
1 can Absolute Organic Diced Tomatoes
2 Tbsp Absolute Organic Balsamic Vinegar
3 Tbsp Absolute Organic Australian Raw Honey or Absolute Organic Raw sugar
1 Tbsp Simply Organic Ground Paprika
1 Tsp Absolute Organic Cayenne Pepper
2 Cup water/chicken broth
1 Tsp arrowroot starch/ corn starch (Optional)
2 eggs
Salt and Pepper to taste
Red chili and Parsley (Garnish)
COOKING INSTRUCTIONS:
1. Blend the shallot, garlic and ginger and set it aside.
2. Blend the blue ginger, lemongrass and Absolute Organic Diced Tomatoes together. Mix in the Simply Organic Ground Paprika, Absolute Organic Cayenne Pepper, Absolute Organic Balsamic Vinegar and Absolute Organic Australian Raw Honey or Absolute Organic Raw sugar.
3. Add the oil in a hot wok, stir fry mixture #1 (shallot, garlic and ginger) for couple minutes.
4. Stir in mixture #2 (blue ginger, lemongrass and canned tomatoes) and add the broth or water in and let it simmer for 3 minutes.
5. Stir the cleaned crab in and let it simmer in medium fire for about 8 minutes. Arrange the crab on a plate.
6. The sauce is not supposed to be watery but if you prefer lots of sauce, you can add a bit more broth and thicken it with arrowroot starch or corn starch (consistency must still be runny).
7. When the sauce is simmering, turn off the fire and add the beaten eggs. Let it sit for 30 seconds before stirring and mixing it together with the sauce.
8. Pour the sauce over the crab and garnish it with red Chili and parsley.
Note: The Absolute Organic Balsamic Vinegar will give this classic fragrant chili crab the Umami taste.
©️ 2021 Moon Chai