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Dinner | Fish

Singapore chilli crab

The quantity of health supporting nutrients in this dish have to be seen to be believed!The first version of this world famous dish was created in 1956 by Madam Cher Yam Tian who sold it from a pushcart along the Kallang River

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Singapore chilli crab recipe
Serves:
4
Preparation:
15 Mins
Cooking:
60 Mins
High FODMAP:
Yes
Allergens:
Soya, Eggs, Crustaceans, Celery, Sulphur dioxide
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What are the health benefits of Singapore chilli crab?

The quantity of health supporting nutrients in this dish have to be seen to be believed!The first version of this world famous dish was created in 1956 by Madam Cher Yam Tian who sold it from a pushcart along the Kallang River. 

 

Find out more

 

Ingredients

Method

Ingredients

2 level tbsp caster sugar nutritional information
2 level tbsp caster sugar
10g/2 tbsp chilli flakes nutritional information
10g/2 tbsp chilli flakes
20g/1 bunch corriander nutritional information
20g/1 bunch corriander
8 cloves garlic, roughly chopped nutritional information
8 cloves garlic, roughly chopped
1 egg nutritional information
1 egg
75g/5 tbsp tomato ketchup nutritional information
75g/5 tbsp tomato ketchup
Juice of 1 lime nutritional information
Juice of 1 lime
1 tsp miso paste nutritional information
1 tsp miso paste
200g onions chopped nutritional information
200g onions chopped
45ml/3 tbsp rapeseed oil nutritional information
45ml/3 tbsp rapeseed oil
1 large red chilli nutritional information
1 large red chilli
Salt and pepper to taste nutritional information
Salt and pepper to taste
235ml water nutritional information
235ml water
1.4kg/3lb 3oz cooked crabs nutritional information
1.4kg/3lb 3oz cooked crabs
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Separate the crab head from the body. Discard the dead man’s fingers.
2) Cut the body into four pieces. Cut off the claws and split them without removing the meat.
3) Cut the head into two, reserving any juice from the crab.
4) Put the onion, chilli and garlic into a food processor and blitz until smooth.
5) Heat the oil in a wok over a high heat
6) Add the onion paste and fry for a couple of minutes.
7) Add the tomato sauce, sugar, miso and water.
8) Break the egg into the wok and streak with a fork, simmer till cooked.
9) Stir the lime juice in. Season to taste.
10) Add the crab and toss in the sauce until warmed through.
11) Top with the coriander leaves before serving.

Make some yummy steamed buns to mop up the sauce, click here for the recipe

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