Singapore Chili Crab | Easy Singapore Chili Crab Recipe | Chili Crab Dish - Chef Sheilla

Singapore chili crab is simmered in a flavorful, sweet, savory, and spicy sauce. Let's start with the crabs. If you are using fresh crabs, make sure they are alive. Don't use crabs that are dead because as soon as they die, they become toxic. So I want to show you the fresh crabs. Okay, I'm trying to wake them up. All right. We want to cook our crabs in the most humane way possible. So we will place them in the freezer for 15 minutes to numb them prior cooking. Freezing the crabs before cooking makes it easier to place them in the steamer because they will be moving around. So I'm going to place my crabs in the freezer. I prepared the steamer here with salted boiling water. Steaming crabs is my most favorite method because it helps to retain their juicy juices. And for this size, I'm going to steam it for 18 to 20 minutes. You don't want to overcook your crabs or else you're going to end up having a rubbery meat. Now I'm going to remove the crabs. Turn on the heat to medium. My pan is ready. So I'm going to add the oil. I'm using light olive oil. Heat it for about a minute. Add the shallots. And sauté it slowly. The natural sugars in the shallots caramelize, making it wonderfully flavorful. Add the garlic. And this time I'm going to lower the heat. I don't want to burn the garlic. Just sauté it for about a minute. Time to add the lemongrass, galangal, ginger, spring onions, and red bell pepper. So you really have to take at least 10 minutes to sauté the aromatics before adding the rest of the ingredients so that you will have a deeper flavor and better texture. I'm going to add tomato paste. Stir it slowly. Add slices of red chili. Now if you want spicier, you can always add more. Sugar. And you simmer it on low heat for 10 minutes. To make our sauce thicker, I'm going simmer for another 3 minutes. Okay, our sauce is becoming thicker. Now I'm going to season it with salt and pepper. Mix it again. Okay, my sauce is ready. I'm going to put our crabs. I'm going to put 2 crabs first because I have only a medium sized pan. So mix it or turn the crab until it is well coated in the sauce. And you simmer it for about 5 minutes. Now it's time to add the eggs. I'm going to put the eggs on one side. And you just continue swirling it. And then you pour it over the crabs. Turn the crabs over again. Okay. I'm going to remove this. And then put the other one. Our dish is ready. Now it's time to arrange it on a serving plate. And you pour the sauce all over the crabs. And garnish it with spring onions and red chili. And here's our Singapore chili crab.