Hot and Spicy Chilli Crab Recipe

Chilli crab is a popular  dish preparation for crab . This hot and spicy chili crab are considered as Padangnese or Minangkabau descent style for it’s kick’in spicy and hot taste. Just like BEEF RENDANG, the chilli crab spice paste contains a dominant chilli flavour. Mud crabs are commonly used and are stir-fried in a semi-thick, creamy, hot and savoury tomato and chilli based sauce. Padangnese chilli crab are slightly different with the relatives, a Singapore style chilli crab.  Despite its name ‘chilli’, Singapore style chilli crab is not a very hot and spicy dish.  The other difference is the Padangnese style chilli not contain  shrimp paste but turmeric, candle nuts and chilli paste.

INGREDIENTS:

Chilli Crab Recipe :

• 2@500 gr crab, cleaned, remove the gills
• 1 large tomatoes, deseeded, roughly chopped
• 1 large tomatoes, pureed
• 3 green chillies, crosswisely slice
• 1/4 cup coconut milk

Hot and Spicy Chilli Crab Recipe 

• 1/4 cup tomato ketchup
• 4 tbsp hot chilli sauce
• salt and pepper to taste
• 2 kaffir lime leaves
• 6 torch ginger pod or buah asam cekala, cracked, dissolve with water and strained
• 1 tsp curry powder
• 3 tbsp oil

Chilli Crab Spice Paste :

• 6 red cayenne pepper or chillies
• 6 bird eye chillies (or more for more hot taste)
• 8 shallots
• 6 cloves garlic
• 3 cm turmeric, grilled, peeled
• 4 candle nuts, toasted

INTRUCTIONS :

How to Make Chilli Crab:

1. Season the crab with salt and lime juice, deep fried for two minutes with large flame ( i prefer not doing this for a less calories)
2. In a large skillet , heat up the oil over medium-high heat. Saute the spice paste until the oil separated int he edge of the skillet.
3. Add the green chillies, tomato puree, kaffir lime leaves, curry powder, coconut milk, tomato ketchup, and chilli sauce.
4. Add the crabs and the torch ginger infused water , bring to boil in a large flame.
5. Adjust the taste with salt and pepper
6. Just before finished cooking, add the chopped tomato. Serve with hot steamed rice.

Source Blog HERE

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