Singapore signature food, jumbo Singapore chili crab making
Singapore chili crab, a signature food that you must eat when you go to Singapore!! If you've tried it there, most of you do "Chili Crab" I was no exception. I'm going to recreate the taste I had at the jumbo restaurant today. Singapore chili crab, a dish that makes the table look great!! Should we make it together?
4 serving
Within 60 minutes
야모
Ingredients
  • crab
    2~4ea
  • Ketchup
    300g
  • Water
    800ml
  • Soy sauce
    1T
  • potato starch
    1T
  • Eggs
    2piece
  • Master
    little
Cooking Steps
STEP 1/22
To recreate the taste I had at the jumbo restaurant, I bought a jumbo chili crab paste. They sell it on the internet.
STEP 2/22
Jumbo Sea Food Restaurant in Singapore uses Alaska crab or Sri Lanka crab. It's hard to get it in Korea, so I'm going to make it with blue crabs. I need to prepare the crab, right??
STEP 3/22
Scrub every corner with a clean toothbrush. Wipe your mouth, between your legs, and joints. Rinse it slightly in water.Turn the shell upside down and remove it.
STEP 4/22
There's a hole in the part where the belly tag fell and the back tag is connected, right?? Put your hand in it and separate the shell and body.
STEP 5/22
What I need after my toothbrush is scissors! Cut off the gills, please. Cut the ends of the legs little by little as you would have scratched the bottom of the sea. Divide the body into 2 or 4 pieces depending on the size of the crab.
STEP 6/22
Place chili crab paste that looks like doenjang in a large pot.
STEP 7/22
Add 300g of tomato ketchup,
STEP 8/22
1T of soy sauce
STEP 9/22
Add 800ml of water.
STEP 10/22
Stir and mix. It's hard to prepare blue crabs, but it's easy because you just put them in and boil them.
STEP 11/22
Add the prepared crab and boil it over high heat. Boil the crab until the seasoning is cut and the flesh is cooked.
STEP 12/22
Remove the foam from time to time.
STEP 13/22
Stir once in a while over high heat to keep the crab from sinking.
STEP 14/22
Lower to low heat, cover and simmer for 18 minutes.
STEP 15/22
Put the crab shell aside for now.
STEP 16/22
While the crab is boiling, make starch water. Mix 1T of starch powder + 2T of water.
STEP 17/22
While the crab is boiling, beat 2 eggs separately in a bowl.
STEP 18/22
Remove the lid of the pot, which had been slightly boiled over low heat, add starch water, and stir before lumping. The concentration got thicker, right??
STEP 19/22
Beat in the egg mixture by spinning it. It's like making egg soup.
STEP 20/22
It's slowly showing, right?? The shape of Singapore chili crab.
STEP 21/22
Put the claws of the body facing each other, put them on top of the shell, and pour sauce on it.
STEP 22/22
If you need a visual contrast, it's much better if you put green color such as coriander, shredded green onion, and parsley on top.
1. 2 crabs: rub every corner with a toothbrush Remove the belly shell Remove the intestines and sandbags inside the shell Cut and organize the brown gills, mouth, and legs attached to the body with scissors Remove water after washing Round belly = female crab, triangular = male crab More than two chili crab paste can be used in one bag 2. Preparation of starch water: 1T of corn starch + 2T of water 3. 2 eggs: pre-mixed 4. [Pot] 1 bag of jumbo chili crab paste + 1.5C tomato ketchup + 1t of soy sauce + 800ml of water Stir well Crab Strong heat, lid closed, and boiling Stir in between When it boils, simmer for 18 minutes Open the lidGo, Remove the shell separately, add corn starch to adjust the concentration Pour the egg water and stir it Put it on a plate Decorate it with green coriander, etc 5. Singapore Signature Food, Jumbo Chili Crab Completed
Cooking review
5.00
score
  • 890*****
    score
    It's so delicious that my husband wants me to cook it often Chili crab sauce and Qmin's turn You have to add cumin to get a real taste..
    2018-06-28 21:30
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