Craving the iconic taste of Singapore Chilli Crab but intimidated by the complexity? Get ready to unlock a surprisingly simple, at-home version packed with authentic flavor, thanks to some clever shortcuts and a cheater's chili paste blend that will revolutionize your crab game.
Origin
I adapted the recipe for Singapore Chilli Crab from the Saucy Spatula, and I must say, the flavor is truly amazing! It's a little like the traditional dish, but with a fun–my personal touches.
Did you know this dish is a super popular stir-fry? It's like Singapore's ultimate street food! The creator probably wanted something tasty to whip up quickly, adding cool elements. The distinct taste comes from the specific blend of chili paste and other ingredients.
Think about mixing Asian and Chinese flavors – yum! It also has a mix of Hong Kong inspirations. Plus, it's great for using up leftovers. It's a happy accident, I bet! I've made it my mission to recreate these awesome tastes at home, and you know what? I think I've finally cracked it!
Ingredients
Before you can get started making this mouth-watering Singapore Chilli Crab, you'll need to gather all your ingredients – and trust me, it's worth the little scavenger hunt around your kitchen because we're about to make some magic happen! So, let's get into it!
First, you will need your crab – about 1.5 to 2 pounds – of course! Then, you are going to need your aromatic paste and chili sauce!
- 2 tbsp soy sauce
- 2 tbsp Chinese cooking wine
- 2 1/2 tsp curry powder
Don't you worry, it's mostly stuff I bet you already have like garlic, ginger, and some chilli paste—though the exact blend is part of the secret!
And there you have it; all your ingredients! I know, this sounds like a lot of stuff. But it's well worth gathering it.
Cooking Steps
Alright, let's explore into the cooking steps, because nobody wants a crab that's just alright—we're aiming for spectacular! I always start by prepping the sauce. In a bowl, I combine soy sauce, Chinese cooking wine, curry powder, sugar, and white pepper. Set that flavor bomb aside!
Next, I focus on my soon-to-be-delicious rice vermicelli noodles. I soak 'em in boiled water until they're soft, following the package instructions, of course. Then, I drain 'em. A primary flavoring for this dish, according to some recipes, is curry powder. Then, I drain 'em.
Now, it's stir-fry time! I heat oil in my trusty wok (fry pan works, too!). Shrimp goes in—cook 'em till they're pink, I'd say 3 minutes should do it. Set aside, we're not done yet!
After that, I make the omelette, roll it up, then slice it. Next, I stir-fry garlic, ginger, and onion. I add bell pepper after two minutes. Toss the noodles in, mixing in the sauce. Finally, egg, pork, shrimp, and chillies join the party! It's done when the sauce coats everything—about 2 minutes.
Serving Suggestions
Ready to serve, I like to plate the noodles high, giving everyone a generous portion to dig into. It's a crowd-pleaser for sure, and who doesn't want a mountain of yummy noodles?
Now, let's jazz it up a bit! Here are some ideas to make your Singapore Noodles pop:
- A sprinkle of fresh cilantro or chopped green onions for extra flavor.
- A drizzle of sesame oil for a nutty aroma and richer taste.
- Serve it with a side of lime wedges – a little spritz of lime brightens everything up!
Don't be afraid to add a bit of your own personal flair! I sometimes throw some crispy fried shallots on top for a satisfying crunch. It's your dish, after all, so get creative and have fun making it your own! Enjoy, and tell me how it turned out!
Short Recipe Version
Singapore Chilli Crab (Concise Recipe)
Prep time: 20 mins
Cook time: 30 mins
Servings: 4
Ingredients:
- 1.5 kg Crab
- 3 tbsp Chili paste
- 4 cloves Garlic, minced
- 1 inch Ginger, minced
- 2 stalks Lemongrass, bruised
- 1 tbsp Tomato paste
- 1/2 cup Ketchup
- 1/4 cup Chili sauce
- 1 tbsp Soy sauce
- 1 tsp Sugar
- 1/2 tsp Salt
- 1/4 cup Vegetable oil
- 1 cup Water
- 2 Eggs, beaten
Instructions:
- Clean and cut the crab into pieces.
- Heat oil in a wok, sauté garlic, ginger, and lemongrass until fragrant.
- Add Chili paste and tomato paste, stir-fry for 2 minutes.
- Add ketchup, chili sauce, soy sauce, sugar, salt, and water. Bring to a simmer.
- Add the crab pieces, cover, and cook for 15-20 minutes, or until crab is cooked through.
- Stir in beaten eggs and cook until the sauce thickens.
- Serve immediately.
Nutrition Information (Per Serving, Estimated):
- Calories: 450-550
- Protein: 40-50g
- Fat: 25-35g
- Carbohydrates: 20-30g