Singapore crab curry
Recipe Seafood

Singapore chili crab recipe |How to clean crabs

This is a beautiful saucy crab dish thickened with egg bits partly cooked in hot sweet and sour spicy broth. This dish is very popular in Singapore and actually popular across all parts of the world for crab and seafood lovers. I have cleaned the crabs and mashed its claws before cooking. Any medium to large sized mud crabs you can use for the dish. Even soft shelled blue crabs are appropriate for this dish if you are annoyed with breaking of hard shells

Cleaning crabs

  • Remove the abdomen which is like a flap on the lower side.
  • Force open the shell
  • Remove the gills
  • Wash the body well to remove ant traces of mud
  • wash the shell which contains edible remains of the head.
  • remove the eyes and antennae
  • you can tie the cleaned body and shells together during cooking.

Ingredients

  • 5 to 6 crabs cleaned
  • 1 cup spring onions chopped
  • 1 tbsp. ginger juliennes
  • 4 to 5 medium garlic cloves
  • 1 tbsp. soy sauce
  • 1 tbsp. chili sauce
  • 2 tbsp. sweet chili sauce or tomato ketchup
  • 1 tbsp. green chili chopped
  • 2 tomatoes pureed or made a paste
  • 1 cup tamarind water
  • 3 to 4 tbsp. oil
  • 1 tbsp. corn starch
  • 2 cups water
  • 1 egg
  • Salt to taste
  • Sugar to taste

Instructions

  • Boil the crabs in water
  • strain the broth
  • heat oil
  • Fry onions
  • Fry ginger and garlic chopped
  • Add tomato paste
  • Add in soy and chili sauce
  • Sauté and mix
  • Add corn starch and mix Pour the seafood broth
  • Boil till the gravy thickens
  • Add in the crabs.
  • Add chopped green chilies and mix.
  • Add tamarind water.
  • Simmer for 2 minutes covered .
  • Take off from heat Beat an egg and mix in the curry.
  • Cover each crab with the curry Serve with steamed rice.
Print
Singapore crab curry

Singapore chili crab curry

This is a beautiful saucy crab dish thickened with egg bits partly cooked in hot sweet and sour spicy broth. This dish is very popular in Singapore and actually popular across all parts of the world for crab and seafood lovers.
Course Main Course
Cuisine Singapore, South east asean
Keyword crab recipe, curry crab singapore, how to clean crab shells, indian crab recipe, seafood lovers, seafood recipe, singapore curry crab recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 persons
Author indrani

Ingredients

Ingredients

  • 5 to 6 crabs cleaned
  • 1 cup spring onions chopped
  • 1 tbsp. ginger juliennes
  • 4 to 5 medium garlic cloves
  • 1 tbsp. soy sauce
  • 1 tbsp. chili sauce
  • 1 tbsp. sweet chili sauce
  • 1 tbsp. green chili chopped
  • 2 to matoes pureed or made a paste
  • 1 cup tamarind water ‘
  • 3 to 4 tbsp. oil
  • 1 tbsp. corn starch
  • 2 cups water
  • 1 egg
  • Salt to taste
  • Sugar to taste

Instructions

Instructions

  1. Boil the crabs in water
  2. strain the broth
  3. heat oil
  4. Fry onions
  5. Fry ginger and garlic chopped
  6. Add tomato paste
  7. Add in soy and chili sauce
  8. Sauté and mix
  9. Add corn starch and mix
  10. Pour the seafood broth
  11. Boil till the gravy thickens
  12. Add in the crabs.
  13. Add chopped green chilies and mix.
  14. Add tamarind water.
  15. Simmer for 2 minutes covered .
  16. Take off from heat
  17. Beat an egg and mix in the curry.
  18. Cover each crab with the curry
  19. Serve with steamed rice.

Recipe Video

Aboutindrani

Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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