Singaporean chilli mud crab is one of the most iconic dishes and must-try food Singapore. The thick and fragrant tomato-chilli sauce is lip-smackingly delicious and definitely not as spicy as it sounds. Have a taste of Singapore straight in the comfort of your home with this recipe.
Chef: Justine Schofield
Preparation time: 15 minutes plus 1 hour chilling
Cooking time: 15 minutes
80ml vegetable oil
1 (about 1kg) mud crab, cleaned
2 cloves garlic, minced
1 x 3cm pieceof ginger
1 tbsp chilli jam
½ x (400g) can crushed tomatoes
2 tbsp tomato sauce
100ml chicken stock or water
1 ½ tbsp soy sauce
1 tbsp black vinegar
1 egg, lightly beaten
4 spring onion, julienned and curled in iced water for garnish
4 soft brioche buns
Freshly cracked pepper
Place the crab into the freezer for 1 hour to put to sleep humanely. Remove the topshell (carapace) from the crab and reserve. Clean inside and discard gills, but reserve any tomalley. Cut in half lengthways and then cut in half again to have 4 pieces. Twist off the claws and crack the claw shell with mallet shellfish cracker.
Heat the oil in a large wok and add the garlic and ginger and stir-fry until fragrant then add the chilli jam. Bring to the boil then add the crushed tomatoes, tomato sauce and stock. Once the sauce comes back to a boil, return the crab pieces and place the lid on wok. Cook for 4-5 minutes, until the crab goes vibrant orange. Add in the soy, reserved tomalley (if using) and vinegar and combine.
Stir in the egg mixture until it forms floss-like strands.
Spoon crab and sauce onto a platter.Top with spring onions and serve with brioche buns to mop up all the sauce.
This recipe is cooked using Tefal Intensium Stainless Steel Specialty Wok 32cm. To learn more about the product, please click here.