SINGAPORE CHILLI CRAB RECIPE BY TASTY
The hype around Singapore Chilli Crab is well-deserved. Discover it for yourself, with this tasty recipe.
Provided by VisitSingapore
Categories Lunch
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the crab by removing the base flap, then pull off the head and clear out the cavity. Keep the head in a bowl. Moving to the body of the crab, remove the gills, which are an opaque brown colour on both sides of the crab. Using a sharp knife, cut the crab in half down the middle, then divide into six parts. Using the knife, crack the crab legs open to allow the flavours to enhance while cooking. Add to the bowl with the head then set aside.
- In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste, then pulse until it comes together and forms a paste.
- Heat oil in a wok over medium heat, then once it comes up to temperature fry add the chilli paste and cook for five minutes, stirring occasionally.
- Add the crab pieces into the wok and stir until they are fully coated. Give the crab time to start turning orange, approximately 5 minutes.
- Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed. The crab should be fully orange by now. Add a lid on top and allow the mixture to simmer for 15 minutes.
- Remove the crab legs and head, and plate up on a shallow dish.
- Add butter, spring onions, and egg. Let the egg sit for a minute before stirring, then give the sauce a quick stir. The sauce should thicken up quickly.
- Pour the sauce on top of the crab and garnish with a few sprigs of coriander.
- Enjoy!
Nutrition Facts : Calories 715 calories, Carbohydrate 41 grams, Fat 47 grams, Fiber 2 grams, Protein 32 grams, Sugar 23 grams
CRAB MASALA CURRY RECIPE BY TASTY
Here's what you need: oil, coconut, medium onion, coriander seed, white sesame seeds, cumin seeds, salt, chilli powder, turmeric powder, ginger, garlic, garam masala, medium tomatoes, fresh coriander, crab meat, oil, curry leaf, bay leaves, cumin seeds, medium onion, green chiles, water, salt, lemon juice, coriander leaves
Provided by Angella Baria-Gambling
Categories Lunch
Yield 3 servings
Number Of Ingredients 25
Steps:
- For the Masala Paste:
- Heat the oil in a non stick pan. Once heated, add the chopped onion into the pan and cook until translucent.
- Add the grated coconut into the pan. Roast for about 1-2 minutes until well-toasted.
- Add the coriander seeds, white sesame seeds and cumin seeds. Roast them for 1 - 2 minutes more until aromatic. Now, empty this mixture into a bowl and let cook.
- Once cool, transfer the contents into a blender. Add the chilli powder, turmeric powder, ginger, garlic, garam masala powder, tomatoes and the chopped coriander with some salt.
- Grind it into a smooth paste. Set aside.
- For the Crab Curry:
- Heat oil in a nonstick wok. Once heated, add the cumin seeds, bay leaves and the curry leaves and let the leaves splutter.
- Then, add the chopped onion and cook until translucent. To this, add the green chillies and masala paste. Cook and stir for 2-3 minutes.
- Add water to the mixture. Once the mixture is bubbling, gently add crab meat and combine.
- Add salt to taste and, if using pureed crab legs in the mixture, add this at this time.
- To the mixture, add lemon juice and cook covered on a medium flame for about 10-15 minutes, stirring occasionally. Once crabs turn orange in colour, they're cooked.
- Top with coriander leaves and serve hot with fresh rotis or jasmine rice.
Nutrition Facts : Calories 791 calories, Carbohydrate 31 grams, Fat 37 grams, Fiber 8 grams, Protein 82 grams, Sugar 11 grams
SPICY CRAB BEIGNETS RECIPE BY TASTY
Here's what you need: fresh lump crab meat, mayonnaise, shallot, fresh chives, serrano pepper, McCormick® Paprika, kosher salt, lemon, vegetable oil, large eggs, amber lager-style beer, all purpose flour, cornstarch, baking powder, kosher salt, lemon wedge, deep fry thermometer
Provided by Tracy Raetz
Categories Appetizers
Yield 10 servings
Number Of Ingredients 17
Steps:
- Make the crab mixture: In a medium bowl, combine the crabmeat, mayonnaise, shallot, chives, serrano, McCormick® Paprika, salt, and lemon zest. Fold gently to combine.
- Make the beignets: In a 9-inch Dutch oven fitted with a deep-fry thermometer, heat the vegetable oil over medium heat until the temperature reaches 375°F (190°C).
- In a large bowl, whisk the eggs until frothy. Gradually add the beer and whisk until incorporated.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Add the dry ingredients to the beer mixture and fold with a rubber spatula until just combined. Add the crab mixture to the batter and gently fold to combine.
- Working in batches of about 4 at a time, carefully drop heaping tablespoons of the beignet batter into the hot oil and fry, turning occasionally, until crisp and deep golden brown, about 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with the remaining beignets, letting the oil return to temperature between batches.
- Serve the beignets hot with a squeeze of lemon juice.
- Enjoy!
Nutrition Facts : Calories 911 calories, Carbohydrate 16 grams, Fat 91 grams, Fiber 1 gram, Protein 7 grams, Sugar 0 grams
SPICY CRAB CURRY RECIPE BY TASTY
Here's what you need: crab, garlic, red onion, cloves, cardamom pods, cinnamon, curry leaves, pandan leaves, green chiles, fenugreek seeds, red chili powder, unroasted curry powder, roasted curry powder, black pepper powder, turmeric, garnicia, cooking oil, coconut milk, salt
Provided by Dilini Dahanayake
Yield 4 servings
Number Of Ingredients 19
Steps:
- Add oil to a pan. When the oil is heated, add in the garlic and the onions. Fry onions until translucent. Add cardamom, cinnamon, and cloves, roast, then add crabmeat and coat well in the remaining spices. To this, add turmeric powder, salt, and goraka. Cook crab in oil until spices are well-combined.
- Add coconut milk and bring to a boil. Cook until gravy thickens.
- Serve warm with steamed bread or rice.
SPICY CRAB CURRY - BANGLA STYLE
A spicy crab curry cooked with hot Indian spices, sliced red onion, and sliced potatoes (what we Bengalis call Chocchori Aloo.) It's best eaten with hot rice.
Provided by keka1980
Categories World Cuisine Recipes Asian Bangladeshi
Time 1h55m
Yield 4
Number Of Ingredients 21
Steps:
- Rub the crabs with 1 teaspoon of the turmeric and 1/2 teaspoon salt; let them marinate for 1 hour. Combine the mustard seed and hot water in a small bowl and let stand for 10 minutes. Use a mortar and pestle to grind the seeds into a coarse paste.
- Heat the oil in a wok or kadhai over medium heat. Add the crabs and stir fry until they change color, about 4 minutes. Remove the crabs from the oil and set aside.
- Add the sliced onions to the wok and cook and stir over medium heat until the onions are translucent, about 5 minutes. Raise the heat to high, add the potatoes, and cook, stirring constantly, for about 2 minutes. Add the cloves, cinnamon stick, cardamom pods, and peppercorns, and stir for thirty seconds.
- Stir in the tomatoes, ginger paste, and garlic paste. Halve three of the chiles and add them to the wok. Cook and stir for an additional minute or two over high heat. Reduce the heat to medium; add the remaining 1 teaspoon turmeric, the cayenne pepper, and the mustard paste and stir to combine. Add the crabs to the wok and pour in just enough water to cover the vegetables. Bring the water to a boil and stir in the sugar and salt to taste.
- Cover the wok, reduce the heat, and simmer until the potatoes are tender and the water is reduced by half, about 10 minutes. Remove the lid, stir, and simmer until the gravy is thickened, about 5 minutes more.
- Squeeze the lemon wedge over the finished dish. Garnish with chopped cilantro and sliced green chile and serve hot, with rice.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 30.7 g, Cholesterol 48.1 mg, Fat 5.8 g, Fiber 6.1 g, Protein 18.7 g, SaturatedFat 0.7 g, Sodium 613.4 mg, Sugar 8.1 g
KATSU CURRY RECIPE BY TASTY
Here's what you need: onion, butter, garlic, flour, mild curry powder, turmeric, chicken stock, coconut milk, soy sauce
Provided by Raniya Sharma
Categories Dinner
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in a pot over medium heat and add onion and garlic and saute.
- Once translucent, add flour, turmeric, and curry powder and mix to create a paste. Then, add chicken stock, place the lid on the pot, and simmer for 5-7 minutes.
- Slowly add coconut milk and simmer for 5 minutes. Once combined, add soy sauce and mix well to combine.
- Serve alongside jasmine rice.
Nutrition Facts : Calories 394 calories, Carbohydrate 23 grams, Fat 32 grams, Fiber 2 grams, Protein 2 grams, Sugar 4 grams
SIMPLE VEGGIE CURRY RECIPE BY TASTY
Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk
Provided by Jordan Kenna
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender-about 12 minutes. Once cooked, drain the potatoes and set them aside.
- Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
- Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
- Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 752 calories, Carbohydrate 108 grams, Fat 28 grams, Fiber 22 grams, Protein 24 grams, Sugar 20 grams
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