Singapore chilli crab Archive

Ingredients

• 1 x 1.4kg/3lb 3oz cooked brown crab
• 2 tbsp vegetable oil, for frying
• 3cm/1¼in piece root ginger, peeled and cut into matchsticks
• 1 tbsp caster sugar
• 1 tsp fish sauce
• 1 tsp vinegar
• 20g/¾oz dried red chillies, half deseeded and half left whole, soaked in boiling water and drained
• 50g/1¾oz salted black beans, soaked and drained
• 3 garlic cloves, peeled
• 100ml/3½oz vegetable oil, warmed
• 1 large piece root ginger, peeled and shredded
• 8 garlic cloves, peeled
• 6 coriander roots
• 2 fresh turmeric roots
• 2 sprigs fresh green peppercorns, berries picked
• 3 tbsp caster sugar
• 1 large dried bird’s-eye chilli
• ½ handful Chinese chives
• ½ handful Chinese coriander (also known as sawtooth or long-leaf coriander)
• ½ handful Thai basil
• ½ handful King (purple) basil
• ½ handful coriander