Sunday, July 24, 2011

Singapore Chilli Crab Claws

I saw a deal on Crab Claws at the local grocery store and decided to buy them. After researching several recipes and watching some videos in youtube, I decided to make my own version of Singapore Chilli Crab. I read some articles on the internet about how Singapore is home for chilli crab and since I haven't been there, I thought why not try it and bring some of the flavors home to Atlanta!
Omg, I was so surprised by how delicious and simple this dish was!! If you are craving some spicy tangy crab claws, this will satisfy your craving




Ingredients:
2 lb bag of cooked stone or rock crab claws
1 can of diced tomatoes
3 tablespoons (or half a small can of tomato paste)
6-7 dried whole red chilli
small chunk ginger
6 cloves garlic
Sugar, Salt, Lite Soy Sauce, Oyster sauce
1 red onion chopped into quarters for food processor
2 shallots (if available but not necessary; they give a sweetish flavor)

In a small food processor grind the red onion, shallots, garlic and ginger to make a paste almost like a puree.  In a deep wok, add a couple tablespoons of vegetable oil. Fry the onion paste for 6-7 minutes.  Add 1 tablespoon of oyster sauce.  While doing this make a puree of the canned tomatoes in the processor, add the 3 tablespoons of tomato paste to the processor with the canned tomatoes. Tomatoes are a big  part of this dish -- they give it its color and its taste. Add the puree to the onion paste once it is cooked.  Add salt and 2 tablespoons of sugar Add some light soy and a splash of lime juice. Fish sauce (instead of the oyster sauce) and tamarind paste (instead of the lime juice) are options Let it cook for 6-8 minutes on low heat.  Add the crab claws. Toss to coat with the sauce. Add a bit of water, cover and cook for 5 minutes.  Taste and adjust ingredients to balance sweet (sugar) and sour (lime) flavors so that you get the ultimate flavor that you like and prefer.
Enjoy with soft bread (for dipping) or with steamed rice.

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