Singapore Crab Two Ways
One sweet, spicy and delicious sauce...two ways to try Singapore Crab using whole and soft shell crabs! Yum!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Blender
- Deep-fry thermometer
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Saute pan
- Stove
- Mixing bowl
- Whisk
- Slotted spoon
- Tongs
- Wooden spoon
- Spoon
- Plate
Ingredients
- 1 red chillies, sliced
- 2 green chillies sliced
- 2 birds eye chillies sliced
- 1 bunch spring onions sliced
- 2 lemongrass chopped
- 10cm x fresh ginger peeled and diced
- 400ml ketchup
- 100ml sweet chilli sauce
- 2 Tbs caster sugar
- 50ml fish sauce
- 100ml soy sauce
- 100ml hoisin sauce
- 2 limes juice only
- 2 whole crabs, cooked dead mans fingers removed and cut into 3
- 8 soft shell crabs
- 200g Self Raising Gluten Free Flour
- 150ml cider
- 1 small bunch of mint and coriander chopped
- A few crispy onions and crispy garlic slices
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