30-year-old Singapore Chili Crab Recipe
Ingredients
- 3 medium sized crabs cut into 5 pieces each - top shell, body into quarters
- 2 Tbsp Oil
- 2 spring/green onions cut into 1.5 inches long
Sauce to be ground together
- 1 cup water
- 11/2 teaspoon corn starch
- 2 Tbsp tomato sauce or ketchup
- 1 Tbsp Sugar
- 2 tsp Fermented soya bean or taocheo
- 3 kaffir leaves
- 10 cloves of garlic
- 1 large sweet chili or 6 regular chilies
- 6 dried chilies
Instructions
- Heat up the oil and place the prepared crabs into the pot.
- Remove the seeds from all the chilies and grind all the ingredients of the sauce together.
- Put all sauce into the crabs once the crabs have turned pink.
- Let it boil till thicken.
- Serve with sping/green onion toppings with steamed rice, baguette or mantou.