I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday, 22 May 2016

Singapore Chilli Crab.


Singapore Chilli Crab.

Popular in both Malaysia and Singapore but it has been promoted by Singapore to be one of its national dishes. The dish is traditionally stir fried in a thick, sweet and sour sauce using Mud Crab but I am using crab available to us here in Blighty. Extremely delicious but I would not recommend serving or ordering this dish on a first date. Although, this is very sensual food and is normally eaten with your hands, you should not eat in front of people you are trying to impress. So go ahead and make this yummy meal, take your time and eat it in front of people who have seen you at your worst.
In 2011 CNNGo listed Singapore Chilli Crab at number 35 on the World's 50 Most Delicious Foods. I am very proud to tell you that Thai Massaman curry ranked number 1. There are four different Thai dishes in total that made the top 50, one other dish made the top 10, one at number 19 and spicy papaya salad at 46.

Serves 2.

   For the crab.
(I am using pre-cooked crab so it just needs warming through)
700g crab.
Remove the top shell (but don't throw it away).
Discard the gills,
Crack the claws.
Cut the crab into quarters.
Leave aside.

   For the paste.
In a food processor, put in
-5 shallots,
-1tbsp salted soybeans (add more shrimp paste if you don't have these)
-1/2tsp shrimp paste,
-5-6 fresh chillies,
-5 cloves garlic,
-3cm sliced ginger,
Pulse to combine.

   For the sauce.
In a large bowl, put in
-1tsp cornflour,
-1tsp turmeric powder,
-200ml water,
-80g tomato ketchup,
-1tbsp oyster sauce,
-1tbsp soy sauce,
-1tbsp sugar.
Mix well and leave aside.

   Extras.
1 whisked egg.
1/2 lime.

   For the Garnish.
2-3 sliced spring onions.
1 sliced chilli.
1-2tbsp fresh coriander leaves.

In a large wok, on medium heat, with 1tbsp vegetable oil, add
-the paste.
Cook, stirring constantly, until fragrant, around 5 minutes, add
-the crab pieces.
Cook, stirring, to coat the crab in the spices, add
-the sauce.
Gently stir to coat the crab in the sticky sauce, add
-whisked egg.
Stir well.
Add juice of 1/2 lime.
Taste and adjust the seasoning.
Turn off the heat.

Sprinkle over the garnish.
Serve with rice.


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