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Singapore Chilli Crab
Sunday, 12 December 2010 9:37 am
Perhaps one of my holy grails in terms of recipes. I first had this maybe 20 years ago in Noosa. I remember the waitress told me it was the last portion they had and I was the last to finish dinner with the sauce running down my arms. Then a few years ago in the Clare Valley on an easter wine trip myself and Nicky found it on the menu at Neagles Rock winery. Elbow dripping goodness.


3-4 green blue swimmer crabs, cleaned and portioned
1 400g tin of chopped tomatoes
1 green thai chilli, chopped
2 red birdseye chillis, de-seeded and chopped
1/2 cup of chinese rice wine
30g palm sugar
1/4 cup of tomato sauce
1 tbspn tomato paste
2 tbsp BBQ sauce
2 cloves of garlic, minced
1 tbsp ginger, minced
2 tbsp fish sauce
1/2 tspn salt
1 tbspn cooking oil
1 cup chopped coriander
1 cup diced spring onions
Juice of 1 lemon


Combine the tomatoes, chilli, rice wine, sauces and salt and set aside.
In a wok heat the oil and briefly cook the ginger and garlic
Add the tomatoes mixture a little at a time to prevent cooling the wok too much
Add the cleaned crab and toss in the sauce until well coated
Reduce the heat slightly, cover and cook for 15-20 minutes mixing occationally
Add the coriander and spring onions, toss to combine and cook uncovered for a further 2-3 minutes
Add lemon juice, stir and serve

Server with steamed rice and a wading pool for washing off.
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