Singapore Chilli Crab
Dive with me today into the vibrant, spicy depths of Singapore's beloved national dish: the Chilli Crab. This dish captures the true essence of Singapore's melting pot culture, combining the best of various culinary traditions. Prepare to be taken on a spicy, tangy, and umami-rich journey with every bite!
Brief History
Chilli crab may now be synonymous with Singaporean cuisine, but its origins are as spicy as its sauce. Legend has it that a street-side hawker, having only crab and bottled chilli sauce on hand, decided to marry the two. What emerged was a culinary masterpiece that has stood the test of time. From humble beginnings, this dish has now gained international acclaim, with renowned chefs giving it their own twists.
Key Features
A Harmonious Melange of Flavors
The Singapore Chilli Crab is not just about the heat. It masterfully intertwines the rich umami of crabs with the tangy sweetness of tomato ketchup, the deep savoriness of belacan, and the spiciness of various chilies. With hints of lemongrass and galangal, it's a flavorful dance that celebrates the complexity of Southeast Asian culinary traditions.
The Star Ingredient - Mud Crabs
Choosing live mud crabs ensures the meat is tender, succulent, and brimming with natural sweetness. Its robust flavor stands firm against the rich and spicy sauce, making it the star of this dish.
The Powerhouse - Rempah
Rempah is the heart and soul of many Southeast Asian dishes, and in this case, it's a vibrant mix of shallots, garlic, chilies, lemongrass, candle nuts, and galangal. This potent blend is what infuses the dish with its signature depth and aromatic kick
A Texture Play
The dish doesn't just stop at being a flavor bomb. It boasts a myriad of textures – from the soft, flaky crab meat, the velvety egg-streaked sauce, to the crunchy garnish of spring onions and the aromatic sprinkle of coriander.
The Signature Sauce
While the crab is undoubtedly essential, the real magic lies in the sauce. It's a luxurious concoction that's thickened just right, ensuring a coat around each crab piece while still being dippable for any side bread or mantou.
The Finishing Touch - Egg Streaks
Adding beaten eggs at the end provides the sauce with an elegant finish. The eggs not only enhance the texture but also give the sauce its classic appearance, with golden streaks swimming amidst the red.
Served Best with Mantou
The soft, pillowy mantou (Chinese buns) act as the perfect companion to this dish, ensuring not a single drop of the sauce goes to waste. Their slight sweetness counterbalances the spicy-tangy nature of the crab, creating a well-rounded culinary experience
Key Ingredients
Mud Crabs
Arguably the star of the dish, mud crabs are favoured for their sweet, delicate flesh. Rich in umami, this type of crab is sturdy enough to hold its texture against the vibrant flavors of the sauce. The shells also encase luscious bits of crab fat or "tomalley", a coveted component that lends a rich depth to the final sauce.
Tomato Ketchup
While it might seem like an unconventional ingredient, the tomato ketchup provides a tangy sweetness that balances out the fiery spices. It's this touch of sweetness that defines the iconic taste profile of Singapore Chilli Crab.
Belacan
A traditional shrimp paste, belacan is a staple in Southeast Asian cuisines. Pungent and deeply savory, it imparts an irreplaceable umami depth to the dish. For the uninitiated, the smell can be quite unbearable when dry-frying this, so approach with caution!
Taucheo (fermented bean paste)
A rich, salty paste, taucheo adds another layer of umami and saltiness, creating a multi-dimensional flavor profile.
Rempah
The backbone of many Southeast Asian dishes, rempah in this dish is a fragrant blend of shallots, garlic, multiple types of chilies, lemongrass, candle nuts, galangal, and lime juice. Each ingredient adds its unique note:
Shallots & Garlic: A fragrant base that imparts sweetness.
Chillies: They provide the heat; their variety ensures a depth to the spiciness.
Lemongrass: Introduces a citrusy aroma, balancing the robust flavors.
Candle Nuts: Add a creamy texture and subtle nutty flavor.
Galangal: Like ginger, but with a more pronounced citrus note.
Lime Juice: Lends a fresh tanginess, lifting the overall dish.
Eggs
Beyond texture, the beaten eggs, when swirled into the sauce, create a silky, luxurious finish, both in flavor and appearance.
Coriander & Spring Onions
These fresh elements provide a color contrast and a refreshing crunch, breaking the richness of the dish and adding an aesthetic touch.
Tips From The Kitchen
Freshness First
Always opt for live mud crabs whenever available. The freshness will ensure tender crab meat and a better depth of flavor, and the flesh is also much sweeter. This is almost a non-negotiable point!
Sauce Consistency
While the corn flour slurry acts as a thickening agent, it’s crucial not to overdo it. Remember, the addition of eggs will naturally thicken the sauce further, and depending on the number of eggs you use, it can be quite significant. Too thick, and you will not have enough sauce to dip the mantous in; too watery, and the sauce will not coat the crab well.
Spice Levels
Singapore Chilli Crab is known for its spiciness. However, always adjust the heat according to your preference. You can reduce or increase the number of chilies as desired. A good rule of thumb is 2 chilli padi for every crab. You also have to note the spice level of the dried chili you are using - adjust accordingly.
Cracking the Crab
When cracking the crab, especially the pincers, use the back of a cleaver or a mallet. This ensures the meat inside isn't smashed but is accessible once cooked. Hold the pincer down on a stable surface, and give it a few quick decisive smacks at different parts - this will crack the shell without splintering it.
Tasting as You Go
Always taste your sauce during the cooking process. This ensures that you achieve the right balance of sweetness, saltiness, and spiciness. The authentic Singapore Chilli Crab is slightly sweet, lightly tangy, and the heat from the chilli just noticeable.
Frying the Rempah
Ensure that you fry the rempah till the raw smell disappears. This is crucial as it determines the base flavor of the dish. Cooking it over high heat ensures that the flavours meld together and remove the excess moisture, further concentrating the taste.
Eggs at the End
Add the beaten eggs only at the very end and after turning off the heat. This ensures they don’t scramble but instead form those beautiful golden streaks in the sauce. The residual heat from the sauce is more than sufficient to cook the eggs.
Mantou - The Sidekick
While the crab is the star, having fried or steamed mantou to dip into the sauce enhances the eating experience. The sweetness of mantou perfectly complements the spicy-tangy sauce. This is a must-try accompanying side!
Preparation time: 60 minutes
Active Cooking time: 30 minutes
Yields: 4 portions
Ingredients
Meat
2 large live Mud Crabs
Sauce
5 tbsp Tomato Ketchup
3 tbsp Sugar
1/2 tsp Salt
2 tbsp belacan
1 tsp Taucheo (fermented bean paste)
5 tbsp Oil
1 cup Water
2 eggs, beaten
1 portion of Rempah (refer to recipe below)
Rempah
6 shallots
8 garlic
5 red chillies
10 dried chillies (rehydrate)
1 stalk lemongrass
3 chilli padi
6 candle nuts
4 thick slices of galangal
Juice of 1 green lime
Thickening agent
2 tbsp corn flour
4 tbsp water (or just enough to dissolve the flour)
Garnish
2 stalks of coriander
2 stalks of spring onions
Sides for dipping
1 pack of mantou, defrosted
Cooking Method
1. Preparing your Mud Crabs:
To ensure a humane and easy preparation, place the crabs in the freezer. This will peacefully put them to sleep after about 1.5 hours. Once asleep, they’re ready for cleaning and portioning
Begin by placing the crab belly-side up. Locate and remove the belly flap. Then, for a quick end, drive a chopstick or another long, sharp instrument from the exposed belly area, aiming for the spot between the eyes. After ensuring the crab's demise (evident by no eye movement and limp legs), remove any restraints. Trim any sharp edges from the crab legs for safety.
Remove the carapace (the top shell) by gently lifting it from the back. Save this part for later as it adds an aesthetic touch to the final dish. With your kitchen scissors in hand, discard the gills and the mouth of the crab. Keep the yellow tomalley intact—it’s a delicacy!
Now, cut the crab's body into two halves. This exposes the juicy crab meat, ensuring even cooking later on. If dealing with a larger specimen, consider portioning the body further so each part has at least 2 legs. Don’t forget to clean away any dirt or mud residue, and gently pat them dry
To help with cooking and eating, slightly crack the pincer's shell using the back of your cleaver. Do so gently, ensuring the meat remains encased. If you spot any small shell fragments, remove them.
2. Crafting the Rempah
Dried chillies need a bit of reviving. Soak them in hot water for approximately 10 minutes till they soften. Once done, drain them and set aside.
Prep and roughly chop all ingredients for more even blending.
Combine all your rempah ingredients, from the piquant shallots and garlic to the aromatic galangal and lemongrass, in a blender. Process until you achieve a smooth, fragrant paste.
You will need some water to help with the blending. Add just enough water to get the mixture going.
3. Building the sauce
Using a wok, toast your belacan on medium heat. As it starts releasing its unique, potent aroma, you know you're on the right track.
Bring the heat to high and introduce your freshly made rempah into the wok, along with some oil. Stir continuously to prevent burning, and cook until its rawness gives way to a fragrant aroma
Introduce the taucheo and tomato ketchup to your rempah mixture. Blend them well until fully combined.
4. Cooking the crab
Now, it’s time for the crab. Carefully introduce the portioned crab pieces—leave out the shell for now—and let them sizzle and dance in the sauce for about a minute.
With the crab absorbing all those flavors, pour in a cup of water, ensuring a nice bubbling mix.
Add in the shells and cover your wok, letting everything cook on medium heat for about 8-10 minutes.
Once your crab has absorbed the flavors and cooked perfectly, transfer them onto a plate, but leave the sauce in the wok.
Season this divine concoction with salt and sugar, adjusting to your taste preference (see note above on tasting as you go)
For a richer texture, gently whisk in the thickening agent, ensuring no lumps form. Remember, restraint is key; the sauce's consistency should be smooth yet not too thick.
When you’ve achieved the desired consistency, turn off the heat and fold in the beaten eggs. You'll notice silky streaks forming—a hallmark of the dish.
5. Assembling the dish
Pour your tantalizing sauce over your plated crab. The colors, textures, and fragrances at this stage are a sensory delight.
Finish off with a sprinkling of freshly chopped spring onions and coriander for that extra flair.
6. Deep frying the mantou (optional)
In a separate pot, bring the cooking oil up to heat. When bubbles stop rising to the surface, the oil is hot enough. Take care not to overheat the oil as the mantou will burn quickly.
Deep fry defrosted mantou in the oil for a minute each side, or until it is lightly browned. Flip the mantou and dry the other side.
Place mantou on a dish lined with kitchen towel to drain the excess oil.
Serve immediately with the chili crab - the perfectly fried mantou is a perfect companion to the dish, fluffy on the inside and slightly crispy on the outside.
There you have it - the world-famous Singapore Chilli Crab. This isn't just a dish; it's an experience, a fiery dance of flavors that captivates with every bite. Whether you're a first-timer or a seasoned fan, there's always a sense of discovery with this dish.
So, put on your bib, get your hands messy, and embark on this spicy journey!
Until next time, happy eating!
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