Chilli crabs is one of the best Singapore crab dishes are often imported live crabs from Sri Lanka. Sri Lankan hard shell crabs are often used to prepare this dish.
Always with the forks, knives and etiquette; using your fingers and making a bit of a mess is all part of the enjoyment when it comes to having chili crab. I use Sri Lankan crab when I was in S'pore but here at my place I cannot get these crabs so i'm using the normal frozen crabs available in the supermarket.
Sri Lakan Crab
Singapore Chilli Crabs
450 gm Sri Lanka Crabs(or use snow crabs or king crab available)
2 red bell pepper chopped finely
1tbsp of ginger garlic paste
4tbsp of crushed chillie flasks
1tsp of chillie powder
5 cloves garlic
2 stalks spring onions
1 bunch coriander
3tbsp vegetable oil
3tbsp tomato ketchup
2tbsp of tomato paste
Salt to taste
1/2tsp lemon juice
1/2 tsp dark soya sauce
½ cup chicken stock
2 eggs beaten,
Leave the frozen crab in a bowl of hot water for about 10 minutes drain and keep aside.
Blend 1tbsp of ginger garlic paste,1of the red bell pepper,tomato ketchup,dark soya sauce and lemon juice in a food processor,keep aside.
In a non-stick wok, add 1/2 cup of olive oil add the minced garlic,4tbsp of crushed chillie flask and remaining red bell peppers. Stir fry til the oil separates.
Now add the crabs.Stir to coat the crab well in the mixture. Cover and let it cook for 15 minutes.
While the crab is being cooked, in another fry pan add 3tbsp of olive oil,add the blended mixture. Stir fry till mixture turns slightly darker in color. At this point slowly stir in the beaten eggs.Once the mixture thickens adjust the amount of salt and pour the mixture over the crabs. Add the 1/2 cup of chicken stock..Let it simmer for 10 minutes. Garnish with chopped corinader and onion leaves.Serve hot with garlic bread
*The eggs will thicken the mixture. If you're happy with the consistency of the sauce it's not important to add them.