How to Cook: Singapore Chilli Crab RECIPE BY PAUL BREHENY

Singapore Chili Crab,    / thehookandthecook   Please subscribe to our channel.

Chef Paul Breheny from the hook and the cook shows you how to cook Singapore Chili Crab.
Paul shows you how easy it is to cook Singapore chili crab.
For the complete recipe for Singapore Chili crab go to http://escapewithet.com/ and click recipes.
Please leave any comments if you would like to see Paul cook any other dishes.
Here the Recipe folks
Recipe:
2 x Blue swimmer crab (cleaned) or 1 mud crab (cleaned)
6ooml tomato Sauce
300mls of Hot chili sauce
30ml soy sauce
150g sliced French eshallots
50g garlic finely sliced
50g ginger
4 x long red chillies
400 ml chicken stock
80g cornflour
½ bunch green shallots sliced thinly
100mls vegetable oil

Method:
Cut crabs into quarters and lightly crack shells to allow flavour to reach the meat.
In a thin based wok stir fry eshallots and chilli.
Add ginger fry till aromatic.
Add garlic and crab pieces fry.
As crab starts to change colour add Tomato sauce chilli sauce and half stock.
Bring to the boil.
Turn heat down and simmer for approx10mins with a lid on.
Remove crab to a separate tray and keep warm and reduce sauce.
Mix rest of chicken stock with corn flour and add slowly to boiling sauce until you get correct consistency.
Finish with soy sauce.
Arrange crab on large platter and poor plenty of sauce over crab.
Garnish with finely sliced Green shallots.
PS Wear a bib and have a finger bowl ready and plenty of napkins.
Allow for a little more cooking time when using Mud Crabs.

Enjoy
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