I'm interested in hearing from anyone who has actually made Singapore
Chilli Crab. Recipes vary for it and while I have some hints and
ingredients from the Red House in Singapore, I am interested in any
problems encountered and successes enjoyed. Why? I plan to make it
with as many as 6-8 crabs for a party (and they aren't cheap) and I
don't want my guests to give me Hell for experimenting on them.

Thanks,

Jack

Jack Tyler wrote:
I'm interested in hearing from anyone who has actually made Singapore
Chilli Crab. Recipes vary for it and while I have some hints and
ingredients from the Red House in Singapore, I am interested in any
problems encountered and successes enjoyed. Why? I plan to make it
with as many as 6-8 crabs for a party (and they aren't cheap) and I
don't want my guests to give me Hell for experimenting on them.

Thanks,

Jack


Here's an Australian version. Its popular in northern Australia.

50 mls vegetable oil
½ tbs ginger, minced
½ tbs garlic, minced
4 shallots, sliced
1 birds eye chilli, sliced
3 tomatoes, roasted for 20 mins
2 tsp soy
1 tbs lime juice
½ tbs chilli jam
20 g palm sugar, shaved
1 tbs fish sauce
50 mls fish stock
¼ cup thai basil

Method:
Stir fry ginger, garlic, shallots, chilli & crab pieces till red in oil. Add roasted tomatoes, soy, lime, chilli jam, palm sugar
Fish sauce & stock. Finish with thai basil.


gtoomey

Thanks, Gregory.