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Singapore Chilli Crab (鴻運當頭-新加坡辣椒螃蟹)

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Singapore dish – The chili crab

This is the moment for a taste of Singapore…..

就这一刻你意识到了新加坡的味道…..

Serves 4-5

Ingredients

1 – 1.2kg of live meat crabs (about 2-3 medium crabs)
2 cloves of garlic, chopped
1 slice of ginger, grated
1 tablespoon of sambal chili  

2 tablespoons of sweet chili sauce 
6 tablespoons of of ketchup 

4 tablespoons of sugar

1 tablespoon of Mirin

Pinch of salt and coarsely grounded black pepper
½ cup of water
2 large eggs
2 tablespoon of cooking oil

Pre-frying crabs:

2 tablespoons of plain flour 

1 egg white, lightly beaten

1 cup of oil (to pre-fry crabs)

供4-5人份

材料:

1 – 1.2公斤 活肉蟹(约2-3只中型斯里兰卡螃蟹)

2瓣 大蒜,切碎

1片 生姜,磨碎

1汤匙 三岜辣椒

2汤匙 甜辣酱

6汤匙 番茄酱

4汤匙 糖

1汤匙 味琳

少许 盐和粗黑胡椒

半杯 水

2颗 大鸡蛋

2汤匙 食油

炸螃蟹材料:

2汤匙 普通面粉

1个 蛋清,轻轻殴打

1杯 油(预炸螃蟹)

Remember to cook more gravy for the delicious fried buns!

Method
(1) Wash and part the crabs. Keep crab roe intact with crab shells.

(2) Prepare hot oil in wok. Mix egg white with crabs, sprinkle plain flour on the crabs, and steep in hot oil for 2 minutes, or until crabs are mostly cooked and lightly crispy. Set aside. 

(3) Clear away excessive oil in wok, left only 2 tablespoons. Medium heat, add garlic and ginger, fry till fragrant. 

(4) Add sambal chili and sauté till aromatic. Add sweet chili sauce, ketchup and water. Stir to combine. Add salt and sugar, followed by crabs. 

(5) Reduce heat to low fire, cover with lid for 2 minutes. Break eggs into a small bowl, briefly beat the eggs. Then, stir in egg to form egg drop. Heat off and dish up. Serve immediately with fried mantou buns. 

做法:

(1)清洗和处理螃蟹。确保蟹黄都保留在螃蟹壳里。

(2)下油热锅。将蛋清与螃蟹混合,在螃蟹上撒上普通面粉,然后在热油中浸泡2分钟,或者直到螃蟹大多被煮熟并且轻微酥脆。捞起,搁置。

(3)把锅中的油倒掉,仅剩2汤匙。中火,加蒜和姜,炒香。

(4)加入三岜辣椒,炒至芳香。加入甜辣酱,番茄酱和水,搅拌均匀。再加入盐和糖,然后螃蟹。

(5)盖上盖子慢火焖2分钟。开盖,打入鸡蛋,即可搅拌成蛋花。熄火,上碟。配上油炸馒头上桌即成。

Red chili crab symbolizes good luck ahead!

Calories of a decent portion of chili crab counts about 350kcal. 

辣椒螃蟹体面部分的卡路里约为350kcal。

Tips: Add more water, if more gravy preferred.
温馨提示:喜欢多汁就多加点水吧!

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