Time to spice things up..Our Singaporean favorite - Chilli Crabs

I'm gonna start what i call the "The Spice Trilogy". (You can almost hear the background of Star Wars playing right now...) Yes i am gonna introduce 3 spicy dishes over the next couple of blog entries..

1) Chilli Crab

2) Assam Fish Head 

3) Udang Pedas (Literally Spicy Chilli Prawns- One of my absolute favorite dishes EVER!!!)

Episode One: let's start with the easy one...Chilli Crabs. The famous Singapore Chilli Crab. The philosophy here is, it always seems hard until you actually try it! So don't ever let the name of dish scare you. Let's get going then..

Ingredients:

- Portion for 3 crabs (Alive please)

- 15 Shallots (sliced finely)

- 3-4 bulbs of garlic (finely chopped)

- 1 thumb of old ginger (sliced finely)

- 1 large onion (sliced)

- half to 3/4 bottle of tomato ketchup

- 3-5 table spoon of chilli sauce(with garlic..note: Not the super sweet type)

- 3 table spoon of white vinegar

- 1 medium bowl of warm water mixed with chicken stock (depending on how much sauce you want)

- 2 eggs

- Thai Fish sauce

Optional: 

- 3 to 5 chilli padi sliced (depending on how spicy you like it)

- 2 to 3 candle nut (chopped finely)

- Tabasco sauce (It's more for the bite..please feel free to add to taste...this is as i put improvisation)

I would assume by now that all the ingredients have been prepared and set aside. Ok now the fun part..killing crab. :) Just kidding, I'm not a sadist! 

Preparing the crab:

- Before you untie the crab, turn it over and stab into it's belly with either a sharp knife or just a chopstick will do. You'll see some liquid ooze out. Give it a while and make sure it's dead before you untie it.

- Pull out the claws first. (At the joints to the body) Watch the torns on the claws - best use a thicker cloth to hold the claw and just dislocate it.

- Next you can just pull off the head from the back ie the "crab-butt". The body should split into 2 as you do that. otherwise just chop it into half. Remove the gills. 

- Wash thoroughly - try using a toothbrush to clean off all the mud on the shells and the body.

Now you've completed the hard part...let's get to the fun part.. assembly! 

Cooking

 1) Pour about 1 cup of cooking oil into a frying pan. 

2) Throw in the ginger first. Followed by the shallots and garlic and finally the onion (Medium heat please) Optional on the chilli padi and candle nut. This is where it goes in. 

3) Once you can smell the flavors start to fill the kitchen, throw in the crab. Stir well and add a couple of dash of fish sauce. 

4) Cover and let it "steam" for about 1 to 2 minutes. 

5) Add-in the tomato ketchup and chilli sauce, stir well. 

6) Pour in your chicken stock and vinegar, turn up the heat

7) Almost there... throw in the eggs and stir well to help thicken the sauce. Finally..taste.. not salty, add more salt, not sweet enough, add a little sugar....personally, i like the bite with a little Tabasco sauce! Voila and you're done!

It's not that daunting is it? Once again...important reminder! Taste, taste, taste!! Enjoy!