Singapore chilli crab
"A version of Singapore chilli crab using fresh NZ crayfish. The tasty, spicy sauce coats the crayfish with out overpowering its flavour."
View the method
- 2 medium crayfish
- 2-3 limes Juice
- 1/4-1/2 cup of tomato sauce.
- 6 fat garlic cloves chopped
- Knob of grated ginger (walnut sized), optional
- 4 fresh chillies deseeded and chopped or chilli paste
- 6 spring onions chopped
- Coriander- big handful
- 2 eggs beaten
- 2 Tbsp oil
- 1-2 tsp palm sugar
- Salt/pepper to taste
Back to ingredients
- Place crayfish in freezer to render unconcious, then split in half lengthwise.
- Clean and remove the feathers (row of spongy appendages under shell) vein, gut and mustard.
- Chop crayfish tail into 3-4 pieces. Cut the body into sections with 2 legs. Discard the feelers, but break off and keep the meaty horns.
- In a wok fry the oil, garlic, chilli and ginger for 2 min.
- Add the crayfish body (not the tail meat yet) and stirfry for 2 min, then add the tail meat and cook for a further min or two.
- Pour over the tomato sauce (it seems wrong, but it's worth it), add a little water then stir to coat crayfish.
- Simmer until nearly cooked.
- Stir in the eggs (to get a stringy effect), spring onions, sugar, lime juice and 1/2 the coriander leaves (a bit of mint or kaffir lime leaf is also good).
- Thicken with cornflour, season and sprinkle with remaining coriander.
- Serve with rice or crusty bread and salad.