Singapore Chili Crab by Sheilla

the Kitchen Divas

1 week ago

Transcript

00:00Music

00:21Singapore chili crab is simmered in a flavorful, sweet, savory and spicy sauce.

00:27Let's start with the crabs. If you are using fresh crabs, make sure they're alive.

00:32Don't use crabs that are dead because as soon as they die, they become toxic.

00:37So I want to show you the fresh crabs.

00:40Okay. I'm trying to wake them up.

00:48Alright.

00:51We want to cook our crabs in the most humane way possible.

00:54So we will place them in the freezer for 15 minutes to numb them prior cooking.

00:59Freezing the crabs before cooking makes it easier to place them in the steamer

01:04because they will be moving around.

01:06So I'm going to place my crabs in the freezer.

01:09I prepared the steamer here with salted boiling water.

01:15Steaming crabs is my most favorite method because it helps to retain their tasty juices.

01:21And for this size, I'm going to steam it for 18 to 20 minutes.

01:28You don't want to overcook your crabs or else you're going to end up having a rubbery meat.

01:32Now I'm going to remove the crabs.

01:42Now I'm going to remove the crabs.

01:44Turn on the heat to medium.

01:51My pan is ready. So I'm going to add the oil.

01:54I'm using light olive oil.

01:58Okay.

01:59Heat it for about a minute.

02:00Add the shallots.

02:01And saute it slowly.

02:02The natural sugars in the shallots caramelize.

02:03Making it wonderfully flavorful.

02:04So I'm going to add the oil.

02:05Turn on the heat to medium.

02:06Turn on the heat to medium.

02:07My pan is ready.

02:08So I'm going to add the oil.

02:09I'm using light olive oil.

02:10Okay.

02:11Heat it for about a minute.

02:12Add the shallots.

02:13And saute it slowly.

02:14The natural sugars in the shallots caramelize.

02:26Making it wonderfully flavorful.

02:32Add the garlic.

02:34And this time I'm going to lower the heat.

02:40I don't want to burn the garlic.

02:42garlic. Just saute it for about a minute. Time to add the lemongrass, galangal, ginger,

03:10green onions, and red bell pepper. So you really have to take at least 10 minutes to saute

03:25the aromatics before adding the rest of ingredients so that you will have a deeper flavor and better

03:30texture I'm going to add tomato paste.

03:53Stir it for a few seconds.

03:59Add the tomato ketchup.

04:12Rice vinegar.

04:18Okay.

04:24Add the rice vinegar.

04:31Okay.

04:36Add the water.

04:48Stir it slowly.

04:54Add slices of red chili.

04:55Now if you want spicier, you can always add more.

05:01Sugar.

05:06And you simmer it on low heat for 10 minutes.

05:25To make our sauce thicker, I'm going to combine cornstarch and water.

05:49Add it to the sauce.

05:54And mix it until well blended.

06:05And let it simmer for another 3 minutes.

06:16Okay.

06:17Our sauce is becoming thicker.

06:18Now I'm going to season it with salt.

06:23And pepper.

06:28Mix it again.

06:33Okay.

06:34Add the thyme.

06:36Add the thyme.

06:37Add the thyme.

06:38Add the chicken.

06:39Mix it again.

06:40Deixa your cornstarch in the sauce.

06:41Okay.

06:42My sauce is ready.

06:43I'm going to put our crabs.

06:46I'm going to put two crabs first because I have only medium-sized pan.

06:59so mix it or turn the crab until it is well coated in the sauce and you simmer

07:17it for about five minutes now it's time to add the eggs I'm gonna put the eggs

07:29on one side and you just continue swirling it

07:49then you pour it over the crabs

07:59turn the crabs over again

08:10okay I'm going to remove this and then put the other one

08:29our dishes ready now it's time to arrange it on a serving plate

08:52and you pour the sauce all over the crabs

09:21garnish it with spring onions

09:43and red chili

09:52and here's our Singapore chili crab

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Singapore Chili Crab by Sheilla

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