Chilli Crab Pasta
- Chelsea Ho
- May 23, 2020
- 2 min read
This recipe is written by Georgia Ho. Text in italics added by Chelsea Ho.
(Hi this is Georgia crashing in on this site.)
You know how chilli crab is this revered dish in Singapore and we can’t live without it? We’ve made it into fusion pasta, we’ve used it as a dip for fries, and we’ve even made it into ice cream. (Yes, we’re that crazy.)
For the unacquainted, Chilli Crab (pictured below) is an immensely popular Singaporean dish. It has been listed as one of the World's 50 Best Foods by CNN Travel, so if you haven't been to Singapore or Malaysia, and have never tasted this, try making the pasta version of it at home!
Image by: Jumbo Seafood Restaurant via http://www.jumboseafood.com.sg[/caption
My dear sister wanted to have some crab so I bought her a flower crab from the supermarket. The uncle there quipped that we could just steam it for dinner, but we ended up leaving the already steamed crab in the fridge for lunch the next day.
INGREDIENTS:
A handful of pasta (120g, or a single serving size)
1 Flower Crab
Sauce:
About 5 Cloves of Garlic, diced
1/4 of a Chilli, diced, up to preference
3 teaspoon Tomato Paste
About 1 tablespoon Ketchup
1 tablespoon of sugar
Black Pepper
Chilli flakes to taste
Parsley
A small slice of lemon (juice)
Corn Starch to thicken the sauce (mix with a little cold water)
SECRET INGREDIENT: 1/4 teaspoon of Gochujang for that soy taste (can be replaced with miso) (optional)
METHOD:
Steam the flower crab and attempt to take the meat out of the shell. (The bulk of the meat for the flower crab is in the body.)
Boil the pasta (according to instructions on the packet).
While the pasta is boiling, mince the garlic and chilli together.
Put them in a bowl with the tomato paste, ketchup, lemon juice, sugar and gochujang (optional).
Heat the pan with olive oil.
Fry some of the crab meat with the pasta.
Pour one or two ladles of pasta water.
Cover and simmer for a while.
Push the pasta to the side.
Pour the remaining crab meat and fry with the sauce.
Mix it all together.
Add the parsley, chilli flakes, black pepper.
Plate up the pasta, leaving a little crab meat behind.
Pour two to four ladles of pasta water with corn starch to make a starchy sauce.
Assembly
Generously pour the chilli crab sauce onto the plate of pasta, garnish with coriander leaves if you like, and serve immediately.
Chelsea Ho
The Ordinary Gourmet
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