Try this Singapore Chilli Crab recipe, or contribute your own.
Suggest a better description1 If using live crabs, kill by turning each one in turn on its back with its eyes facing you. Drive a thick skewer or a long, thin-bladed knife between the eyes into the centre of the crab. 2 Lift up the tail flap and drive the skewer through the underside of the crab. When the crabs dead, it will go limp. For the uncooked and cooked crabs, break off the tail flap and discard. 3 Break off the claws, cut them in half at the join and crack the shells of each piece with a hammer. Take a large-bladed knife and chop the body section of the crab in half. 4 Gently tug on the legs to pull the body away from the back shell. Use a knife as an added lever if you need to but it should come away quite easily, with the legs still attached. 5 Turn each piece over and pick off the dead mans fingers (soft gills). Pour any liquid out of the back shells into a bowl and keep. 6 Dont use the brown meat for this dish, it makes the chilli sauce look and taste muddy. Discard it and the back shells or save for stock. 7 Heat the oil in a large wok. Add the crab, stir-fry for three minutes - add the garlic and ginger after a minute. 8 Add the juices from the back shell, soy sauce, ketchup, chillies, water and black pepper. 9 Cover and simmer on a medium heat for five minutes if using fresh crab or 2-3 minutes if using cooked. Spoon the crab on to one large or four soup plates, sprinkle over the spring onions and serve. Good alternatives to crab would be large raw prawns or lobster. Recipe by: Rick Stein
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Serving Size: 1 Serving (511g) | ||
Recipe Makes: 4 | ||
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Calories: 535 | ||
Calories from Fat: 166 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.4g | 25 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 351mg | 108 % | |
Sodium 1738.4mg | 60 % | |
Potassium 1577.8mg | 42 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 5.3g | ||
Protein 82.3g | 118 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 535
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