Singapore Chili Crab


If you’re like me and love spicy, flavorful seafood, then this dish is for you. My husband and I have this tradition of making Singapore Chili Crab every Valentine’s Day. I look forward to this meal every year because it’s so much fun eating – definitely not your typical date food. We don’t exactly have the proper crab crackers and tools, so there’s a lot of sauce and crab splattering that goes on – I suggest wearing a bib! It’s all part of the fun and creating memories. This year we cooked Singapore Chili Crab with white rice, but some nice bread to dip into the sauce is an excellent alternative. To complement the meal, we split a bottle of rosé and ended the night on full tummies and a nice buzz.

Singapore Chili Crab

Serves 2/3

1 large crab (we added shrimp too)

2 onions, chopped

2 garlic cloves, crushed

1 inner stalk of lemon grass

thumb size of fresh ginger

2-3 chili’s, to taste

Shrimp paste, thumb size

1/2 tsp. white vinegar

1 1/2 c. tomato puree

1 tbs. tomato paste

2 tbs. sugar

1/2 tsp. salt

3 tbs. ketchup

1/2 c. water

3 tbs. light soy

Break crab into segments and crack shell. Put aside.

Chop onions and chili’s, then puree in a food processor with lemon grass, ginger, and garlic. Heat oil in a wok and add the onion puree. Add in the shrimp paste. Continue to cook out the moisture. Add in the tomato puree, tomato paste, vinegar and remainder of the ingredients. Cook over a simmer for 15 minutes.

Add in the crab segments, and continue to simmer until the crab is cooked (red).

Serve with naan, or garlic bread to mop up the sauce. Pair with a Pinot Grigio or Viognet.


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