Chilli Crab Recipe

How To Cook Chilli Crab Recipe

Chilli Crab Recipe  is a Singaporean seafood dish popular in Singapore and Malaysia. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. Despite its name, chilli crab is not a very spicy dish. It is listed at number 35 on World's 50 most delicious foods compiled by CNN Go in 2011.

Chilli Crab Recipe is a seafood dish that originated from Singapore. This dish is composed of crab (Mud Crab is originally used) cooked in sweet and spicy sauce.I had my first taste of this dish in the original dampa in Paranaque (a city in the Philippines). I found this to be real good and the three servings of rice can attest to that. Imagine the meaty claws of the alimango topped with sweet and spicy sauce …now that makes me really craving for more. Wouldn’t you want to try some or perhaps cook your own chili crab? If your answer is yes, then we have the solution right here.

Chilli Crab Recipe Ingredients:

• 1 kilo alimango (mud crab)
• 1 thumb size ginger, finely chopped
• 2 medium size onion, chopped
• 1/2 head garlic, finely chopped
• 3-5 siling labuyo, chopped
• 3 cup tomato sauce
• 1 egg
• 3-5 stalk wansoy, chopped
• 1/4 cup white wine
• cooking oil
• salt

Cooking Instructions:

1. Kill crab by stabbing across the belly with the tip of a knife. Separate the shell from the body with the claws and legs intact. Clean out all the guts and gills, rinse with water and cut it into half.
2. Break the shells of the claws but keep intact. In a large wok, sauté garlic, ginger and onion. Add chopped siling labuyo and then add white wine, stir cook for a minute.
3. Add crab pieces and stir for 2-3 minutes or until color start to change. Addtomato sauce and 2 cups of water, season with salt. Cover and simmer for 8-10 minutes until the crab is cooked.
4. Lightly beat one egg and stir in to thicken the sauce, add chopped wansoy and cook for another minute.
5. Serve hot.

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Origins
In 1956, Cher Yam Tian and her husband Lim Choo Ngee began selling stir-fried crabs mixed with bottled chilli and tomato sauce from a pushcart. This was an improvised recipe; the original one did not involve bottled chilli sauce. A successful business selling this dish prompted the establishment of a non-mobile restaurant situated in Palm Beach.
In September 2009, Ng Yen Yen, Malaysia's Tourism Minister, controversially claimed that, among other dishes, that "Chilli crab is Malaysian", accusing "other countries" of "hijacking our food". Evidence supporting her claim has yet to be put forth.

Source: Chilli Crab 

Video Source: You Tube

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