Post by Post by Paul CorfieldSingapore Chili Crab
Vietnamese Peppered Crab
Crab Meatball soup.
If any of these interest you I'll type up the recipe. None of these
recipes require soft shell crabs so normal "hard" ones will work.
Paul,
Thanks mate, this was the kind of thing I was really looking for.....(
although thanks to all who suggested bread & mayo :-) )
Any of the above would be interesting, your choice!
I'm feeling generous - you can have all three, see below. If you cook
any of these do put a post and say what they taste like.
Crabmeat Ball Soup - serves 4, pre time 40 mins, cooking 10 mins
Ingredients
150g minced pork
200g shredded bamboo shoots
65g steamed crabmeat (extracted from crabs weighing about 600g)
2 teaspoons corn starch
2 spring onions finely chopped
11/4 teaspoons salt
1/4 teaspoon ground white pepper
1½ litres chicken stock
5 springs of chopped coriander leaves
1 tablespoon of fried sliced shallots
Method
mix the pork with 70g of bamboo shoots, the crabmeat, cornstarch, spring
onions, ½ teaspn of salt and some pepper.
Divide crabmeat mixture into 12 portions and roll into small balls about
3½ cm in diameter
Bring stock to the boil with remaining salt, 130g of bamboo shoots and
pepper.
Place balls in boiling soup and simmer for 5 mins until balls float on
the surface.
Remove from heat and garnish with coriander and fried shallots
NB - if using tinned bamboo shoots boil for 30 mins in several changes
of water before shredding to get rid of the strong smell (!)
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Singapore Chilli Crab - serves 4-6, prep time 60 mins, cooking time 20
mins
Ingredients
2kg of live mud crabs
2 tablespoons of oil
6 shallots, diced
6-8 gloves of garlic
3 tablespoons of minced fresh ginger
1-2 birds eye chillis, deseeded and chopped
875ml of chicken stock
4 tablespoons hot bean paste or tau cheo (in effect yellow bean paste
with added chilli)
4 tablespoons sweet chilli sauce
125ml tomato ketchup
1 tablespoon sugar
2 tablespoons rice wine
2 teaspoons salt
1 teaspoon white pepper
2 tablespoons cornstarch combined with 3 tablespoons water
2 eggs lightly beaten
2 sprigs of coriander leaves
2 stalks of spring onions
1 loaf of french bread
Chilli Garlic Sauce
6 large finger length red chillis, deseeded
5-6 cloves of garlic
2 cm of fresh ginger, peeled
2 teaspoons sugar
½ teaspoon salt
1 teaspoon rice vinegar
1 tablespoon water
to make the sauce mix all the ingredients in a blender and set aside.
Method for crabs
If the crabs were alive then freeze for 15-20 mins to immobilise.
(Ensure frozen crabs are fully defrosted given cooking time below)
Halve lengthwise with a heavy cleaver, remove the back and spongey grey
matter. Pull claws free and smash in several places with a cleaver. Cut
half of the body into 2-3 pieces, keeping legs attached.
make chilli sauce as above.
Heat oil in a wok over medium heat and stir fry garlic, shallots,
ginger, chillis until fragrant, about 3 mins. Add Chilli Ginger Sauce,
chicken stock, bean paste, chilli sauce, tomato sauce, sugar, rice wine,
salt and pepper and bring to a boil. Then reduce the heat and simmer for
2 minutes. Add the crabs and simmer uncovered, tossing several times
until cooked, about 10 minutes.
Add cornstarch mix to the sauce and stir until it thickens. Add the eggs
and stir gently until they set, then transfer to a serving dish. Garnish
with coriander leaves and spring onions and serve with french bread on
the side.
--------------------
Black Pepper Sauce Crabs - serves 4, prep time 20 mins, cooking time 15
mins
Ingredients
2-3 fresh medium crabs (1½ kgs)
3 tablespoons oil
1 tablespoon minced garlic
1 tablespoon freshly ground black pepper
½ teaspoon salt
½ teaspoon sugar
125g chicken stock
1 spring onion
Method
Scrub and rinse the crabs thoroughly. detach the claws from each crab.
Lift off the carapace and discard. Scrape out any roe and discard the
gills. Rinse well, halve the crab with a cleaver and craw the claws with
a mallet.
Heat the oil in a wok over high heat and stir fry the garlic and black
pepper until fragrant, about 30 seconds. Add the crabs and stir fry for
2-3 mins, seasoning with salt and sugar. Add chicken stock, mix well and
simmer for 3-5 mins, covering the wok. Finally add the spring onion,
stir well and remove from heat.
Transfer the crabs to a serving plate and serve immediately.
--
Paul C