Out here in the great Southwest, we are close enough to the Pacific ocean to take advantage of the fresh Dungeness crab and luckily for all of us, crab season begins with the holidays. Making crab a part of the holidays is tradition for many people and let's face it, turkey, ham and lamb can get rather boring. One of the great Christmas eating traditions at Casa de Cuisine is the famed Singapore Crab!
Nestled among the beauty of Asia sits a string of sixty-three islands known as Singapore. The main island commonly called Singapore, yet actually named Pulau Ujong, is rapidly becoming one of the most popular worldwide vacation destinations on the planet and for good reason: it's beauty is unsurpassed, its tropical climate is continuous (there are no distinctive seasons) and its rising status as an arts and cultural center.
Interesting to note is the fact the World Health Organization (WHO) has ranked Singapore as having the 6th best overall healthcare system in the world. One of the reasons for this is their natural cuisine. The cuisine of Singapore is a blending of Chinese, Malaysian and Indian -- three of the healthiest cuisines in the world!
Ingredients needed to make Singapore Chili Crab (serves 4):
- 4 crabs, cleaned and halved
- peanut oil for frying
- 8 cloves garlic, minced
- 1 Tbs. chopped ginger
- 6 Thai peppers, stemmed, seeded and minced
- ½ cup Chinese chili sauce
- ½ cup tomato sauce
- 2 Tbs. sugar
- 2 Tbs. soy sauce
- 1 tsp. sesame oil
- 1 ½ cups chicken stock
- 2 Tbs. cornstarch
- 6 Tbs. water
- In a large wok or deep sauté pan (more along the lines of a large Chef’s pan) heat 3-inches of peanut oil over high heat. Add the crab, in batches, and stir-fry until bright red. Remove the crab and set aside.
- Remove the oil from the pan and then add ½ cup fresh peanut oil and heat over high heat. Add the garlic, ginger and Thai peppers and stir-fry 1 minute.
- Add the Chinese chili sauce, tomato sauce, sugar, soy sauce and sesame oil and stir-fry 2 minutes. Add the crabs and toss to coat. Add the chicken stock and cook 5 minutes.
- In a small bowl whisk together the cornstarch and water. Stir this into the wok and cook 4 minutes.
- Remove the crabs to a serving platter, spoon the sauce atop and serve.
The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.