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Singapore Chilli Crab Spice Blend

$11.90

An iconic dish of Singapore, a true Singapore creation and a must-try dish in our little island nation. Singapore Chilli Crab is all about the addictive sauce, a mix of tomato, eggs and aromatic spices. The crab is then stir-fried in the delicious sauce and served with rice or man tou (fried buns) to soak up every last drop. A good Singapore Chilli crab should not be overwhelmingly spicy or sweet.

Ingredients: Dried Chili, Garlic, Ginger, Candlenut, Raw Sugar, Himalayan Pink Salt, Turmeric

All natural with no preservatives, no MSG.

Crafted and made in Singapore by Anthony The Spice Maker.

Packed in a food-grade resealable spice pouch.

Net Weight 150g

     

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How To Turn Premix Spice Blend Into A Paste?

Using a mortar and pestle or food processor, pound or blend 260g of chopped onions with 120ml water and 150g spice blend to achieve 530g of spice paste.

530g of spice paste serves to flavour approximately 2.5kg-3kg of crabs.

Store freshly made Chilli Crab paste frozen, thawed spice paste to be cooked within a week.

 

A Guide on How to Cook Chilli Crab for 6 – 8 pax

Prepare:

260g Singapore Chilli Crab Paste

1.2 kg-1.5kg Crab

6 tbsp cooking oil

4-8 tbsp tomato ketchup or tomato puree

400ml water

2 eggs beaten

1 tbsp sugar

Directions:

1. On medium-low heat, stir-fry spice paste with cooking oil for 15 mins.

2. Add water and tomato ketchup.

3. Add crabs.

4. Stir-fry for 5 mins.

5. On high heat, cover wok with lid and allow crabs to be cooked.

6. Stir in eggs.

7. Add sugar to taste.

Best enjoyed with rice or buns.

Weight 162 g

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