Polly recommended this Prima Taste Singapore Chilli Crab to me quite a while ago. Oh it must have been like 6 months ago. I had this in the storeroom and been procrastinating in trying out this product. I have never cook a crab at home before and I shudder at the thought of killing a live crab. I finally got down to do it. Well, I did not have the cut and clean the crab. I got the shop where I bought the crabs from to do it for me.
The Chilli Crab turned up pretty good and very easy to cook. The whole family really enjoyed it. The creamy and spicy gravy goes superbly well with steam rice. It is also great with just bread and the gravy.
Ingredients
- 1 package of Prima Taste Singapore Chilli Crab paste
- 3/4 cup peanut or vegetable oil
- 1 – 1.2 kg crab
- 2 small eggs
- 500ml water (divided into 470ml & 30ml)
- Coriander leaves for garnishing
The Prima Taste Singapore Chilli Crab package consists of:
- 1 packet of Chilli Paste
- 1 packet of Premix for Chilli Crab
- 1 packet of Extra Hot Chilli Mix
Instructions
To prepare the crab:
- Submerge the live crab (Sri Lanka crab preferably) in ice-cold water until it stops moving. Remove the crab from the water and clean the shell.
- Remove from body all the parts that cannot be eaten. Set aside the shell with roe.
- Cut away the sharp tips of the legs. Cut body in half, then into 3 pieces for each half. Hammer the pincers so that the shell is slightly cracked.
- Keep the crab juice collected for later use.
I did not do the cutting up of the crab myself. I got the ‘fishmonger’ to do it for me.
 Retain the juice from soaking the crab. |
 Pour oil in a wok and warm for 30 secs on medium heat. Add crab (excluding the shell) and cover the work to fry for 1 min. Turn over the crab and fry for another 30 secs. Remove the crab and strain the fried oil for later use. |
 In a wok, mix 1 tsp fried oil (from above) with Chilli Paste For Crab. Stir fry for 1 min on medium heat. |
 Add the fried crab. Stir well, coating entire rab with the paste. Cover the wok, fry for 1 min on medium heat. |
 Pour the crab juice around the crab. Mix well for 30 secs. Gradually add 470ml water. Place shell over crab, with outer shell facing up. Cover wok for 1.5 mins. Stir and scoop gray over crab. Cover for another 2.5 mins, then scoop gravy over grab again. Sprinkle over crab the desired amount of Extra Hot Chilli Mix. |
 In a separate small bowl, stir Premix For Chilli Crab into 30ml water. Mix well and add to crab, stirring gravy evenly for 30 secs. Pour beaten eggs, around crab and stir for 20 secs. Add 1 tsp fried oil onto crab and stir. Coat the crab gravy. Place crab and gravy on serving platter and garnish with coriander leaves. |
 Serve with rice. |
 Or serve with crusty French loaf.
Polly, thank you for your recommendation and Ben finally got a taste of Singapore Chilli Crab which he missed during his last trip to Singapore. |
Yum! Crab curry reminds me of my childhood. My parents would cook it quite often and I’d suck on every last bit of shell 🙂 it’s an art!
That looks excellent! Nice work, even if you did chicken out on “doing the crab in”, ha ha.
Hey, finally u did it without killing the crab. Good for Ben, now he can demand this dish more often on the dinner table, right, Ben?
Yummy..!! Can only get laksa so far.. and of course mee siam from kind FF of As the world turn, who is currently in alberta, calgary.
Oh that looks so good! I’ve got about a month to go before I get my own apartment again and I can’t wait to set up my kitchen. Your site is on my list for sure 🙂
Wow, that sounds like it would be a winner at my house! I will have to try it, we all love seafood.
Thanks for the recipe.
Dungeness crab is in season in CA right now, this sounds like a good recipe to try.
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You can get live Sri Lankan crabs in Vancouver? If yes, how much they charge(in-season)?