A wok fried succulent crab in a zesty and flavourful tomato and chilli base. chilli crab chilli crab sauce chilli crab paste Simple Shop Now INGREDIENTS Ingredients for Step 1 80g Cooking Oil 12g Corn Flour 40ml Water 1-1.2 kg (2 no. or as desired) Crab Ingredients for Step 2 1 pkt Prima Taste Chilli Crab Complete Sauce Ingredients for Step 3 410ml Water 50g Crab Juice Ingredients for Step 4 2 nos Egg Variation - Chilli Crab Pasta Ingredients for Step 1 80g Olive Oil 30g Garlic 65g Steamed Crab Roe Ingredients for Step 2 40ml White Wine 1 pkt Prima Taste Chilli Crab Complete Sauce Ingredients for Step 3 480ml Crab Stock Ingredients for Step 4 280g Spaghetti We Recommend: For Spaghetti: San Remo Spaghetti Ingredients for Step 6 410g Steamed Crabmeat 1 no Egg Steps Standard Cooking Steps1. Heat cooking oil on high heat. Sprinkle corn flour on crab pieces (without shell) and mix. Add the crab pieces (without shell) into wok and fry both sides till fragrant. Add water to the leftover corn flour. Mix and set aside for use later.2. Add in the Prima Taste Chilli Crab Complete Sauce. Mix well to coat the crab evenly.3. Pour water around the edge of the wok and place crab shell on top. Cover for 1 min to bring mixture to boil. Add crab juice and cook for another 1 min. 4. Mix well to allow even cooking, cover and continue to cook for 2 mins.5. Push crab shell into sauce, cover and cook for 2 mins. 6. Add corn flour water and mix well.7. Add the lightly beaten egg and cook for 6 secs. Coat crab with gravy.8. Chilli Crab is ready to be served.VARIATION: CHILLI CRAB PASTASPAGHETTI PREPARATION1. Bring 3L water to high boil and cook spaghetti. Pre-cook spaghetti 3-4 mins less than recommended cooking time.2. Drain and drizzle with 10g olive oil. Mix well to prevent sticking.3. Leave it to cool at room temperature.COOKING STEPS1. Add olive oil and garlic. Fry on high heat till fragrant. Add crab roe and continue frying till fragrant.2. Add white wine. Add Prima Taste Chilli Crab Complete Sauce. Stir fry to mix well.3. Add crab stock. Mix well, cover and bring to boil. 4. Add spaghetti into pan and stir well. Toss the spaghetti for appox. 3 mins or till sauce thicken slightly. 5. Turn off heat and plate spaghetti. 6. Bring sauce to a low heat and add crabmeat. Scoop sauce over crabmeat and cover pan for approx. 10 secs. 7. Add in a lightly beaten egg and let it cook for 6 secs before mixing the sauce. Scoop crabmeat onto spaghetti, followed by the sauce.CRAB AND CRAB JUICE PREPARATION: FOR CHILLI CRAB1. Soak crab in ice cold water until it stops moving. Remove crab from water and clean the shell thoroughly using a brush. 2. Cut away the tip of the legs. Remove apron flap from the underside of the crab and pull body away from shell. 3. Remove stomach sac from shell (keep shell and roe).4. Remove gills from the body. Clean the crab thoroughly using a brush.5. Cut off the pincers and cut the body into 4 pieces. Then cut the pincers into 2. Crack the shell of the pincers slightly. 6. Place crab pieces into a bowl to collect the crab juice.CRAB PREPARATION: FOR CHILLI CRAB PASTA1. Soak 2 crabs in ice cold water until it stops moving. Remove crab from water and clean the shell thoroughly using a brush. 2. Add 3g salt to 400ml water. Stir until salt is completely dissolved and pour over the crab. Steam for 15 mins. 3. Remove crab and set crab stock aside. 4. Remove crab shell, and trim off the gills. Pick out crab roe and set aside.5. Deshell the crab.
