Created by: Great Australian Seafood
Prep time: 10 minutes
Cook time: 25 minutes
The hype around Singapore Chilli Crab is well-deserved. Discover it for yourself, with this Easy As make-at-home take on the classic recipe using fresh Queensland Mud Crab.
- 2 Queensland Mud Crabs –
ask your fishmonger to clean
and break them down
- 3 tbsp olive oil
- ½ cup Thai chilli jam
- 1 cup tomato passata
- ¼ cup tomato sauce
- 2 cups water
- 2 tbsp vinegar
- 1 egg
- Steamed bao buns – you can find these in the freezer of most major supermarkets
- Steamed rice – grab a microwave pack to save time
- Fresh coriander leaves
How to make
Heat oil in a large heavy-based pot set over medium heat. Add Thai chilli jam and cook, stirring, for one minute, or until fragrant. Add passata, tomato sauce and water, stir and bring to a simmer, this’ll take a couple of mins.
Using the back of a knife, or your hands if you’ve got some muscle, crack the large claws on the Queensland Mud Crab to break the shell. Add the large claws, cover the pot with a lid and simmer for 4 minutes. These are the biggest part of the crab, so they take a little longer than the rest. Add remaining crab pieces, stir through the sauce, cover with a lid and simmer for 5 minutes.
Transfer crab to the serving dish, add vinegar to the remaining sauce. Crack in an egg and using a spoon quickly stir it around the sauce. Pour the sauce over the crab, garnish with coriander.
Serve with steamed bao buns and rice. Chuck on some extra bao buns, they’re perfect for mopping up the sauce.