Chilli Crab is a traditional New Caledonian recipe for a classic dish of crab cooked in a chilli-based sauce thickened with cornflour and finished with eggs. The full recipe is presented here and I hope you enjoy this classic New Caledonia version of: Chilli Crab.
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This is another classic Singaporean dish that's made itself a central part of New Caledonian cuisine.
Ingredients:
1 tbsp cornflour
7 tbsp groundnut oil
3 small shallots cut into 5cm long strips
5cm ginger, grated
6 garlic cloves, minced
4 small red chillies, minced
2 whole green blue swimmer crabs cut into pieces
400ml chicken stock store-bought or homemade
60ml dry sherry
4 tbsp tomato purée
60ml sweet chilli sauce
1 large egg, beaten
70g onions finely sliced
1 tsp lime juice or lemon juice
20g Chinese parsley (coriander), to garnish
800g cooked rice, to serve (optional)
Method:
To make the Singaporean Chilli Crab: Place the cornflour in a small bowl mix with 2 tbsp water to form a slurry. Set aside until needed.
Thoroughly wash the crab pieces with a scrubbing brush to remove any sand and dirt. Rinse twice under running water then pat dry with kitchen paper.
Place a large wok over medium heat, add the oil and heat until almost smoking. Use to stir-fry the shallots, ginger, garlic, onions and chillies. Cook for about 90 seconds, or until fragrant.
Add the crab pieces, the chicken stock and the sherry, stir in the tomato purée and chilli sauce. Increase the heat to medium-high and bring to a boil. Cover loosely and gently boil until the crab has turned red and is nearly cooked through (about 6 minutes).
Remove the cover and season to taste with salt, sugar and/chilli or black pepper. Stir in the cornflour slurry to thicken the sauce.
Break the eggs into the wok and streak with a fork. Simmer till cooked. Squeeze over the lime juice.
Ladle into a serving dish, sprinkle with Chinese parsley, and serve with rice or buns.
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