Chilli Grab - Singapore

Ingredients

Ingredients

2 1kg crabs cleaned

3 tblsp veg oil

10 Thai style shallots, diced fine

3 cloves garlic, diced fine

1 lrg knob of ginger (50g) grate on micro plan

1 cup of water

1 tblsp tomato ketchup (recipe follows)

2 tblsp caster sugar

60g ground roasted peanuts

Rempah (recipe follows)

Crusty bread to serve and mop up the juices

Tomato ketchup

15 ripe tomatoes, cored

500ml peanut oil

1 red onion, chopped

4 cloves garlic, fine diced

2 knobs ginger, fine diced

roast tomatoes in oven until soft (180 for 10 min) and force

through a food mill. 

Heat oil in Pan and fry paste until fragrant

Add tomato puree and simmer for 40min, until it is reduced so far 

that it is frying in the oil.

Store in sterilized Jars until needed.

Rempah

5 red chillies

10 dried chillies (rehydrate)

1 tblsp shrimp paste

1 stalk lemongrass

1 knob galangal

4 candle nuts toasted

roast shrimp paste in oven for 3 min to release oils, slice and pound all

ingredients to a fine paste in mortar and pestle – just add hardest to 

softest ingredients.

Method

Clean crab well and cut into 6, also keeping the head and coral, crack the claws and legs

 with a pestle.

Heat oil in a wok until very hot, fry shallots, garlic, and ginger for 2 min, then add Rempah

 and stir fry for 1 min.

Add crab and stir fry, add water, stir and cover until crab is cooked (10min) topping

the water up if needed so the crab is steaming in the Chilli sauce.

Reduce the water down to original paste and add sugar, stir fry until lightly caramelized,

 then add the tom ketchup. Simmer to combine the flavors, then add

the crushed peanuts.

To serve

Place in a large bowl, top with Chiffonade of kaffir lime leave, coriander and basil, a

nd of cause the crusty bread to mop up