✝️✝️ Singapore chilli crab
Last couple of days all my favorite blogger was posting crab dishes, I was having major craving so I made this spicy dish for dinner
first I had this In Hong long and it was mind blowing , My friend who introduce me to this dish told me the story behind it and mention Singapore and Malaysia was in a food war with dish in early 2009 , both claim its there original dish
so the story is
Singaporean Cher Yam Tian created the original version of chilli crab for her husband in 1950, and began selling it shortly afterwards from a humble street cart. The acclaim her invention garnered was so great that in 1956 she and her husband opened a restaurant, to serve this dish , later some
Malaysian chef said Cher tian actually stole her recipe, well I am not talking side whoever invented this dish I applaud that person
2 tbsp cornflour
1 cup water
* 10 long red chillies,
* 1 medium red onion, quartered
* 1/3 cup vegetable oil
* 3 dungeons crab clean and quartered and boiled with salt
* 2 inch ginger finely chopped
* 3 garlic cloves, finely chopped
* 5 table spoon tomato purée
* 2 tbsp sambal
* 1 egg, lightly beaten
* 4 tbsp light soy sauce, or to taste
* 1 tbsp sugar, or to taste
3 tbsp sesame oil
1/2 cup green onion chopped
Whisk cornflour and water in a small bowl to combine and set aside.
Make a paste with chilli and onion in a food processor
•Heat oil in a large wok over medium heat.
Add chilli paste and stir (7-10 minutes).
Add ginger and garlic, stir until fragrant (2-3 minutes).
Add sambal and stir until mixture darkens in colour (1-2 minutes).
Add tomato purée bring to the simmer, add cornflour mixture, stir to combine, then add crab and cook, stirring occasionally, until sauce coat all the crab You will see oil is separating
Drizzle with egg, stir to coat, season to taste with soy sauce, sugar and salt and towards the end add sesame oil , turn off the heat and add green onion before serving
Serve with steamed rice or bread