Cher Yam Tian popularized chili crab in Singapore in the 1950s. Here I am going to make Singapore Style Crab Noodles. After practicing on her stove for friends and loved ones, her crabs had become a success, and her family constructed their first restaurant, Palm Beach Seafood. Ever since, this delicacy has evolved into a mainstay on tables in all of Singapore, from high-end restaurants to food stall markets.
We all understand that ordering chili crab out can be expensive in Singapore, and it’s impossible to have enough crab for a meal (apart from the amazing Chinese restaurants I used to visit out in the Finger New York’s Lakes region, where I would load my cheeks with snowy crab legs).
Singapore Style Crab Noodles
Beginning to cook crab yourself is the best alternative. We use Sri Lankan mud prawns Although Singapore Style Crab Noodles, any other crab, even sticky, could be useful. The deep seafood aroma that results from frying the crabs directly in the broth is superior to any food I’ve ever had and can be modified when you prepare this meal at home.
Ingredients
- 1 tsp (8 grams) of corn flour.
- Water, 2 tablespoons (30g)
- 104 ml or 7 teaspoons of peanut oil
- 2 to 3 whole, chopped shallot (about 1/2 cup)
- 1/2-inch piece of grated ginger (about 2 tablespoons)
- Diced 6 medium-sized garlic cloves (about 2 tablespoons)
- 2 entire live Muddy or Dungeness crabs, about 30 g each, ready with 4 Thai chilies, crushed
- 2 cups (500ml) Reduced salt chicken soup, either home-made or commercial
- 1/4 cup (66g) tomato juice
- 1/2 cup (125ml) sweet-hot chili sauce
- Add salt as required.
- Add sugar as required.
- 1 big beaten egg
- Green onions, cut into 1/2 cup halves
- Fresh cilantro leaves, 1 cup
- Deliver amidst rice or steamed buns.
Read more: MATCHA + BLACK SESAME MARBLE CAKE
Directions
- Mix corn flour and 2 tbsp of water in a good sized container; leave aside. Medium heat to a fiery state in a large wok witha lid (or Dutch oven). Add shallots, ginger, garlic, and chilies after stirring. For about a minute, cook and till aromatic, stir.
- Add the broth with chunks of crab. Heat up to a medium-high level and let it boil. For about 6 minutes, or when the red crabs have popped up and almost entirely cooked through, covered gently and softly stew (lowering heat as needed).
- Remove the lid, then mix in the chili sauce and tomato paste. Add salt, sugar, or chili sauce to taste and stew for 1 minute. To thicken, stir in the corn flour combination and let it boil.
- Take the pan off the heat and add the egg. Add green onions and stir. Pour into a serving bowl, top with cilantro, and then serve.
Precise Appliances
Dutch stove or a big wok with a cover
Notes
The crabs must be thoroughly rinsed, cleaned, and broken up into pieces. To learn how to do it, watch this video from Sydney Fish Market, or ask your butcher to take care of it for you. For the added crab flavor it adds to the meal, I don’t remove the velvety part of the top shell. Make sure the wok is firmly supported on the cooker if using one with a lid.
Singapore Style Crab Noodles
Ingredients
- tbsp (8 grams) of corn flour.
- Water, 2 tablespoons (30g)
- 7 104 ml or 7 teaspoons of peanut oil
- 3 2 to 3 whole, chopped shallot (about 1/2 cup)
- 2 1/2-inch piece of grated ginger (about 2 tablespoons)
- Diced 6 medium-sized garlic cloves (about 2 tablespoons)
- 2 cups 2 entire live Muddy or Dungeness crabs, about 30 g each, ready with 4 Thai chilies, crushed
- 2 cups 2 cups (500ml) Reduced salt chicken soup, either home-made or commercial
- cup 1/4 cup (66g) tomato juice
- 1.5 cup 1/2 cup (125ml) sweet-hot chili sauce
- Add salt as required.
- Add sugar as required.
- 1 big beaten egg
- 1.2 cup Green onions, cut into 1/2 cup halves
- 1 cup Fresh cilantro leaves, 1 cup
- Deliver amidst rice or steamed buns.
Instructions
- 1. Mix corn flour and 2 tbsp of water in a good sized container; leave aside. Medium heat to a fiery state in a large wok witha lid (or Dutch oven). Add shallots, ginger, garlic, and chilies after stirring. For about a minute, cook and till aromatic, stir.2. Add the broth with chunks of crab. Heat up to a medium-high level and let it boil. For about 6 minutes, or when the red crabs have popped up and almost entirely cooked through, covered gently and softly stew3. Remove the lid, then mix in the chili sauce and tomato paste. Add salt, sugar, or chili sauce to taste and stew for 1 minute. To thicken, stir in the corn flour combination and let it boil.4.Take the pan off the heat and add the egg. Add green onions and stir. Pour into a serving bowl, top with cilantro, and then serve.