Skip to main content

Singapore Chili Crab #FishFridayFoodies


It's time for Fish Friday Foodies' March event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. This is, easily, my favorite recipe sharing event of the month. I always come away with a list of recipes that I just have to try!

This month, P~ of The Saucy Southerner is hosting. She said: Since we've never done a focus on a single fish, let's get crabby! Any and all things crab! Stuffed, cakes, soups, pasta, fried, dips, you name it!.

We're All Crabby


Singapore Chili Crab
Years ago my friend Belle mentioned Singapore Chili Crab. Then, during our annual summer camping trip one year, I heard about it again from Jake's cousin who had honeymooned in Singapore and other places around Asia. A caveat: this is super messy to eat. So, don't wear anything white...and don't be embarrassed to lick your fingers. It is that good.


Bear in mind that this is a very 'inspired' version, not so much an exact replica. For instance, I subbed anchovy paste for the requisite shrimp paste and used fresh ginger throughout instead of a mixture of ginger and galangal. And there were no candlenuts (also known as kukui, I really didn't know those were edible!) to be found, so I used peanuts. Otherwise, I did make my own tomato ketchup and I think it turned out really well. I just wouldn't serve this to anyone from Singapore.

Ingredients
  • 2 two to three pound crabs, boiled and cleaned
  • 3 T olive oil
  • 3 shallots, diced
  • 4 cloves garlic, diced
  • 1 large knob of ginger, grated on micro plane
  • 1 C water
  • 1/2 C tomato ketchup (recipe below - it's not regular ketchup)
  • 2 T honey
  • 1/4 C ground roasted peanuts
  • Rempah (recipe below)
  • Crusty bread to serve and mop up the juices
  • fresh herbs, including cilantro, basil, and parsley
Tomato ketchup (note: this is not your regular ketchup)
  • 8 to 10 tomatoes
  • 4 cloves garlic, diced
  • 1 large knobs ginger, diced
  • splash of olive oil
Rempah (this is not a traditional rempah, I used what I had)
  • 3 banana chiles
  • 4 poblano peppers
  • 1 T anchovy paste
  • 1 stalk lemongrass, diced
  • 1 T minced ginger
  • 1 large knob ginger
  • 4 T crushed peanuts (I used roasted, unsalted nuts)

Procedure
For the tomato ketchup:
Preheat the oven to 350 degrees F. Roast your tomatoes for approximately 1 hour.


Destem your tomatoes and place them in a blender or food processor. Add in your garlic and ginger. Blend till a smooth consistency.


Pour the puree into a large, flat-bottom pan. Simmer the ketchup until it's reduced - and concentrated - by approximately half. Set aside.


For the rempah:
Destem your peppers and blend them until they form a paste. In a large flat-bottom pan, heat a splash of olive oil. Brown the ginger, garlic, and lemongrass until fragrant. Add in the anchovy paste and crushed peanuts.

For the crab:
Cook the crab. Let it cool enough that you can handle it without burning your fingers. Pull off the legs and crack the claws. Chop the body into quarters. Don't discard the crab butter.

In a large pot, heat a splash of olive oil. Cook the garlic, ginger, and shallots until aromatic and softened. Add in the water, rempah, tomato ketchup, and honey. Place the crab pieces into the sauce and bring to a boil.


Reduce heat to a simmer, cover, and cook for 30 minutes or so. Add in the crushed peanuts. Uncover, turn the heat up, and cook for an additional 10 minutes till the sauce thickens.


To serve:
Place crab legs and body in a bowl. Spoon sauce over the top. Sprinkle with a chiffonade of fresh herbs, including cilantro, basil, and parsley. Serve with a side of crusty bread to mop up the sauce.


The verdict:
I don't see myself ever doing plain ol' crab boil again. This is too amazing. We're definitely going to make this a few more times come crab season. Thanks for the nudge, Obe, Andi, and Belle. I'm in love.

Comments

  1. You have out done yourself. I am not worthy. I bow down to you. Amazing.

    ReplyDelete
  2. I love that you made the ketchup! Perfect! And this looks wonderful, Camilla! Thank you for a fabulous crab recipe! P~

    ReplyDelete
  3. This sounds amazing. I wouldn't have any idea how to eat these whole little crabs (other than the claws).

    ReplyDelete
  4. What a gorgeous dish, Camilla! I got all excited when I saw it on the list because I knew if anyone could pull it off, it was you. Well done!

    Chilli crab is one of our favorite dishes in all the world! But I've got to tell you, in case you ever have to make a travel decision between Singapore and Malaysia, go north. Malaysia's is better than Singapore's hands down.

    ReplyDelete
  5. Great to make this from scratch, thanks for sharing this recipe.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa