Singapore chilli crab
John Torode flavours his shellfish dish with dry-roasted spices to give an aromatic and stylish crab supper for four
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 mins
- To make the paste, toast the spices one by one in a dry pan. Grind. Put the rest of the paste ingredients in a food processor and blend to a paste. Mix in the ground spices.
- Pull the claws from the crab and crack them. Pull off the top of the shell and discard. Remove the spongy, finger-like gills. Cut the body into quarters.
- Heat some oil in a pan and fry the paste for 2 minutes. Add the sugar, turn the heat down a little and cook until jammy.
- Heat more oil in a wok and fry the crab until warmed. Scoop out, add the paste and a shake of fish sauce, add back the crab, and fry as hot as you possibly can. Add the spring onions, toss, tip into a bowl and scatter over the coriander leaves. Serve with finger bowls.
PER SERVING
285 kcalories, protein 28.7g, carbohydrate 16.2g, fat 11.8 g, saturated fat 1.4g, fibre 0.6g, salt 3 g
Recipe from olive magazine, April 2012.
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http://www.bbcgoodfood.com/recipes/2068647/
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Ingredients
- 1 large or 2 smaller cooked crabs
- oil , for frying
- 50g light brown soft sugar
- fish sauce
- 4 spring onions , sliced
SPICE PASTE
- ½ tsp coriander seeds
- ¼ tsp cumin seeds
- a small piece mace (optional)
- 5 white peppercorns
- 100g ginger , peeled and roughly chopped
- 3 shallots , peeled
- 5 garlic cloves , peeled
- 1 bunch coriander , leaves and stalks separated
- 6 red chillies (leave seeds in if you like it hot)
- 2 tbsp shrimp paste
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 mins
Ingredients
- 1 large or 2 smaller cooked crabs
- oil , for frying
- 50g light brown soft sugar
- fish sauce
- 4 spring onions , sliced
SPICE PASTE
- ½ tsp coriander seeds
- ¼ tsp cumin seeds
- a small piece mace (optional)
- 5 white peppercorns
- 100g ginger , peeled and roughly chopped
- 3 shallots , peeled
- 5 garlic cloves , peeled
- 1 bunch coriander , leaves and stalks separated
- 6 red chillies (leave seeds in if you like it hot)
- 2 tbsp shrimp paste
PER SERVING
285 kcalories, protein 28.7g, carbohydrate 16.2g, fat 11.8 g, saturated fat 1.4g, fibre 0.6g, salt 3 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
