Skinnymixer’s Singapore Chilli Crab features in the cookbook SkinnyAsia. Not as spicy as the name sounds, this dish is all about a flavour-packed savoury, yet a little sweet sauce.
SkinnyAsia is available from Friday 22nd of September at 8pm SA time.
Singapore Chilli Crab is one of those memorable, epic dishes that I knew we had to include in the Chef’s Special section of SkinnyAsia.
Living in South Australia we are incredibly lucky to have access to some beautiful fresh Blue Swimmer Crabs and I wanted to make sure we included this epic recipe in the book for crab season!
You can typically buy fresh crabs from the fish monger or seafood shop. If you can’t get fresh crabs, this recipe is also fantastic with prawns, fish or even chicken!
What you will need:
- Roasted Shrimp Paste / Belechan is optional – however you can buy the Jeeny’s brand from Woolworth’s in Australia or Asian supermarkets.
- Tamarind Puree (not concentrate) – can be found in major supermarkets and Asian supermarkets.
- I highly recommend using the Skinnymixer’s Stock Concentrate – it is the secret flavour ingredient!
How to clean crab
Don’t love crab? Try Prawns or Fish!
If you aren’t a crab fan we’ve seen some amazing prawns, fish and even chicken versions from the testing team!
How to cut lemongrass
This Singapore Chilli Crab is a cookbook exclusive recipe
We’ve included the basic shopping list to help you know when out and about a general shopping list of what you might need to cook dinner. The recipe can be found in the cookbook SkinnyAsia – which has both Thermomix & Conventional cooking method instructions.
Ingredients
- blue swimmer crab - shelled, cleaned
- brown onion
- Chicken Stock Concentrate
- coconut sugar or brown sugar
- cornflour
- ginger
- garlic
- lemongrass
- raw cashews or cashew meal
- red chillies
- roasted shrimp paste
- shallot onion
- soy sauce - tamari or coconut aminos
- tomato paste
- turmeric powder
Instructions
- This recipe is exclusive to the SkinnyAsia cookbook.
Nutrition
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