Serious Eats: Recipes

Singaporean Chili Crab

[Photograph: Yvonne Ruperti]

Notes: Crabs need to be rinsed well, cleaned, and cut into pieces. Check out this video by Sydney Fish Market on how to do it, or get your fishmonger to do it for you. I keep the creamy part inside the top shell for the extra crab flavor that it lends to the dish. If using a wok with lid, make sure that it's supported on the stove well. I used ABC brand hot chili sauce. I found that I didn't need to adjust my flavorings, but you may want to adjust so that it has a balance of sweet, salty, and heat from the chilies. Take care when eating the sauce—it may have bits of shell!

About the author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog, shophousecook.com, or follow her on Twitter @yvonneruperti.

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