Absolutely King Crab - Singapore Chilicrab
This is one of our absolute favorite dishes from a study trip in Singapore with Mathias. Here it is allowed to eat with your fingers, but we also recommend a small bib, so you do not have to pig to the fine shirt. If you can get Chinese buns from an Asian store, this is irresistibly good with this crab dish. The bowls are fried and served next to it, and are also very good to dip in the sauce.
Approach
Fire up the grill with a wok so it is good and hot.
Use the wok to fry the onion, chili, garlic and ginger in oil until golden. Put in the canned tomatoes and cherry tomatoes and cook for 5 minutes on medium heat. Add soy, sweet chilli sauce and lime juice. Season the sauce with salt and pepper. Finish with coarsely chopped coriander.
Divide the crab claws into pieces and the crab legs lengthwise. Brush the crab meat with oil so that it does not stick to the grill grate. Sprinkle a little salt and pepper over, and place them with the meat side down on the grill on high heat for 2-4 minutes until they get nice grill marks.
Then put the crab in the sauces and bring them to a boil so that they are ready to be cooked. Sprinkle a small handful of coarsely chopped coriander over and serve.
Ingredients
800 g king crab fillet
Olive oil
Coriander
SINGAPORE CHILI SAUCE
1 box chopped tomato (400 g)
10 cherry tomatoes
2 cloves garlic, finely chopped
1 whole chili without seeds, finely chopped
1 inch ginger, finely chopped
1 shallot, finely chopped
Rapeseed or sunflower oil for frying
1 handful of coriander, coarsely chopped
The juice of 1⁄2 lime
2 tbsp soy
4 tablespoons sweet chilli sauce
Absolutely King Crab - Singapore Chilicrab
This is one of our absolute favorite dishes from a study trip in Singapore with Mathias. Here it is allowed to eat with your fingers, but we also recommend a small bib, so you do not have to pig to the fine shirt. If you can get Chinese buns from an Asian store, this is irresistibly good with this crab dish. The bowls are fried and served next to it, and are also very good to dip in the sauce.
Ingredients
800 g king crab fillet
Olive oil
Coriander
SINGAPORE CHILI SAUCE
1 box chopped tomato (400 g)
10 cherry tomatoes
2 cloves garlic, finely chopped
1 whole chili without seeds, finely chopped
1 inch ginger, finely chopped
1 shallot, finely chopped
Rapeseed or sunflower oil for frying
1 handful of coriander, coarsely chopped
The juice of 1⁄2 lime
2 tbsp soy
4 tablespoons sweet chilli sauce
Approach
Fire up the grill with a wok so it is good and hot.
Use the wok to fry the onion, chili, garlic and ginger in oil until golden. Put in the canned tomatoes and cherry tomatoes and cook for 5 minutes on medium heat. Add soy, sweet chilli sauce and lime juice. Season the sauce with salt and pepper. Finish with coarsely chopped coriander.
Divide the crab claws into pieces and the crab legs lengthwise. Brush the crab meat with oil so that it does not stick to the grill grate. Sprinkle a little salt and pepper over, and place them with the meat side down on the grill on high heat for 2-4 minutes until they get nice grill marks.
Then put the crab in the sauces and bring them to a boil so that they are ready to be cooked. Sprinkle a small handful of coarsely chopped coriander over and serve.
