chilli crab (singaporean style)

Firstly, Happy New Year Internet! 🙂 Secondly, this is my first ever post in 2013.  Been busy during this school holidays that I (again) neglected this blog. But, I am back now with bit spicy recipe of crab.  It’s just the season of crab in my household.  Hubby and my boys were out crabbing twice so far and every time they would bring home some fresh crabs for me to cook.

chilli crab


6 – 8 crabs, cleaned.

1/2 cup cornflour

1/2 cup peanut oil for frying

4 or 6 red chillies

1 tsp shrimp paste

1 stalk lemongrass, sliced thinly

2 tbspn olive oil

5 red shallots, sliced thinly

3 cloves garlic, sliced thinly

3-4cm fresh ginger, finely grated

3/4 cup chicken stock

1/3 cup tomato sauce

2 tsp sugar

2 – 3 green onions, sliced thinly

1/2 cup fresh coriander, roughly chopped

1 limes, juiced


Clean / rinse crabs. Cut the crab body into 3-4 pieces, cutting between legs and claws (leave legs and claws attached to the body pieces).

In a large tray of large bowl, dust crab pieces in cornflour

Heat oil in wok, add crab pieces, and fry until shell is beginning to turn bright red.  Set aside.

Meanwhile, using blender, blend together chillies, shrimp paste, lemongrass to a paste.  Set aside.

Depending on the size of your pan or wok, it may be easier to complete recipe in batches.  In a large flat pan or using wok, heat oil, add shallots, garlic and ginger.  Cook 2-3 minutes or until soft.

Add chilli/shrimp paste combination and cook further 1-2 minutes (until fragrant).

Add crab pieces toss to coat in paste.

Add chicken stock, tomato sauce and sugar, stir to combine.  Bring to a simmer, cover and cook 7-8 minutes.  Flesh should be tender and only just cooked through.  If needed adjust consistency of the sauce, with a little water or stock.

Remove cover, add green onions and coriander and lime juice.

Serve immediately.


Source: my brother-in-law & Women’s Weekly


Fish Laksa

It’s Friday night! Time for some laksa….don’t you think?  Here’s a quick and easy one!

Serves: 4

Preparation: 15 min

Cook: 10 min


  • 1/4 cup Thai red curry paste ( I use Ayam Brand one )
  • 2 x 375g coconut milk ( Ayam Brand )
  • 1 tbspn light soy sauce
  • 800g basa fillet or I use blue salmon, cut into 2cm pieces
  • 150g green beans, cut into 2cm lengths
  • 2 tomatoes, chopped
  • 1/2 cup hot water
  • 200g rice vermicelli
  • 1/2 bunch coriander sprigs
  • 100g bean sprouts
  • 2 small red chillies (more if you like more spicy), thinly sliced
  • salt & pepper to taste


Cook curry paste with a bit oil in a large sauce pan.  Stir for 1 minute.  Stir in coconut milk.  Bring to a simmer.

Add soy sauce, fish, beans, water, salt and pepper, and tomatoes.  Simmer for 5 to 8 minutes, or until fish is cooked.

Meanwhile, cover noodles with boiling water.  Stand for 3 minutes.  Drain.

Divide noodles among bowls, ladle in fish mixture.  Top with coriander, sprouts and chilli.

Enjoy and happy week-end 🙂

Chilli Crab

The other day my hubby and the kids went to Dawesville for two days.  I had to stay home because of work commitment.  When they back home they brought me lots a  crab! Chilli crab for dinner then 🙂  Some of the crab we use it for the salad.  This recipe is very easy and basic.  I’m sure there are lots of crab recipes, but my family love this one as it’s pretty simple, quick, and the result is delicious.


  • 5 fresh blue swimmer crabs
  • 3 cloves of garlic, chopped
  • 1 big onion, chopped
  • 1/3 cup chopped basil
  • 2 tins of crushed tomato with basil & oregano ( fresh tomatoes etc could be used here)
  • 140g tomato paste
  • 1 teaspoon chilli powder (or more if you’d like it very spicy)
  • 1 cup of boiling water
  • salt + pepper to taste


Clean the Crabs:

Turn the crab upside down and get your finger under the tail. Peel the tail up and continue to rip the top shell off the crab. Clean out all the gills and guts and stuff. Break the crab down the middle. Lightly rinse any yellow crap off. (input here from the Hubby)


Chop garlic and onion.  Fry garlic and onion with a bit of oil for 2 minutes or til tender.  T hen add crushed tomato, tomato paste, chilli powder, crabs, basil, boiling water, put the lid on, and cook until the crab tender. But be careful don’t over cook it, maximum simmering for 5 min.  Serve with crusty bread.

‘Tis the season don’t be crabby!

Prawn with Ginger

  • 12-20 prawns
  • 3/4 chillies
  • 2 cloves garlic
  • 6 pieces ginger
  • 3 shallots, chpped
  • 2 stems of spring onions, chopped
  • 2 tbs soy sauce or oyster sauce
  • 2 tbs chinese white wine
  • coriander (for garnish)

Fry chillies, garlic, ginger and shallots with oil until tender. Add the prawns, cook for a while then add the spring onions, add soy sauce, and chinese white wine. Cook until prawn tender/cooked. Garnish with coriander. Serve with steamed rice.

Chilli Crab


  • 1 onion
  • 1 garlic
  • 1 can of crushed tomato with basil & oregano
  • 2 tsp basil leaves
  • tomatoe paste
  • 2 tsp chillie powder
  • 4 crabs

Chopped onion and garlic. Fry them with bit oil and add crushed tomatoe, tomatoe paste, chillie powder, basil and the crabs. Cook until crab is tender or pink color.