Spicy Singapore Crab

I love this recipe. It’s dead simple to do and the heat from the sauce works perfectly with the sweet crab meat. Its a bit of a faff to eat and you may well ruin your hands trying to get the meat out of the spider crab but it’s well worth the bother! This recipe will serve 4 as a sharing dish.

You will need

4 Large Brown Crab Legs (cooked)

Legs from 1 Large Spider Crab (cooked)

3 Spring Onions

Fresh Ginger 1 Inch cut in to matchsticks

Fresh Coriander

2 Cloves of Garlic

For the Sauce

4 tbs Tomato Ketchup

2 tbs Light Soy

1 tbs Dark Soy

1 tbs Flying Goose Garlic Chilli Sauce

Juice of 1 Lime

3 tbs Chilli Oil (Lee Kum Kee)

1 tbs Sesame Oil

1 Inch Grated Ginger

1 tbs Clear Honey

1 tbs Fish Sauce

1 tsp Chopped Coriander Stalks

1/2 Red Chilli

Salt and Pepper

1. To make the sauce just combine all the ingredients in a bowl.

2. Using the back of a heavy knife crack the crab claws to allow the sauce to get in to the meat.

3. Heat your wok with a little oil and then flash fry the ginger, sliced spring onions and garlic. Throw in the crab and then pour in your sauce. Toss the crab claws in all the sauce and then add a splash of water. Cook for about 2 minutes just to warm the crab through.

4. Place the crab on a bowl and dress with coriander and squeeze over a wedge of lime

Enjoy!