Chili crabs, singapore.

 

The 1950s marked the birth of the famous seafood dish Singapore chili crab. Hard-shell crabs are used to prepare the meal, which is then stir-fried in a hot chili-tomato sauce. Although the dish's history is somewhat debated, it is widely accepted that a local hawker named Cher Yam Tian invented it in the late 1950s or early 1960s.

A citizen from China's Hainan Island called Cher Yam Tian started a small seafood store in Singapore's East Coast Lagoon Food Village. Some sources claim that Cher Yam Tian incorrectly poured some chili sauce onto her stir-fried crabs and then decided to serve the meal to diners.

The dish developed popularity quickly inspiring copies from other sellers and spreading around Singapore. Over time, the Singapore chili crab has evolved into a national dish representing Singaporean cuisine.

The dish has also become well-known outside and has been highlighted in several cooking and travel shows. It is now a meal that travelers visiting Singapore must sample, and it is available at many restaurants and hawker centers around the entire nation.

To prepare Singapore chili crabs at home, use this recipe:

Ingredients:            

four to six live crabs (1-1.5 kg)

Approximately three teaspoons of vegetable oil

One big onion, chopped

2 minced cloves of garlic

2 tablespoons of minced ginger

2 to 3 chopped red chiles

One tablespoon of tomato paste

One spoonful of sugar

One spoonful of soy sauce

One tablespoon of oyster sauce 

a single cup of water

1 beaten egg, please

To taste, add salt and pepper.

Freshly cut coriander leaves (optional)

instructions:

1. Thoroughly clean the crabs by removing the gills and top shells. Split them in half, then break the claws.

2. In a wok or large pan, heat the oil over medium-high heat. Stir-fry for 1-2 minutes after adding the red chilies, onion, garlic, and ginger.

3. Stir together the tomato paste, sugar, soy sauce, and oyster sauce in the pan.

4. Add water and whisk the mixture until it is smooth. up to a boil.

5. Add the crabs to the pan, give it a good stir, and then cover it with a lid. Cook for 8 to 10 minutes while periodically stirring.

6. Take off the cover, pour the beaten egg into the pan, and whisk everything together carefully. Cook the egg for a further 2–3 minutes, just until it is done.