Tamil Nadu x Singapore
Chettinad pepper chilli crab
Singapore's chilli crab got a Chettinad pepper rub. Bibs are recommended, parottas mandatory.
60 minTime
40 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original700kcalsame
40 gproteinsame
6 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Dry roast the pepper, fennel, coriander, dried chillies and star anise on low heat for 2 minutes. Grind to a fine powder.
- 2Grind the shallots, garlic, ginger and fresh chillies to a coarse paste.
- 3Heat the oil in a wide pan on medium heat, crackle the curry leaves and fry the paste for 5 minutes until golden.
- 4Add the spice powder for 1 minute, then the ketchup, tomato puree, sugar, soy, salt and water. Bring to a boil.
- 5Add the crab, cover and cook on medium heat for 12 to 15 minutes, turning, until the shells are bright orange and the meat is opaque white.
- 6Stir in the cornflour mixed with 2 tbsp water and simmer 1 minute. Drizzle in the egg in a thin stream, stirring gently for 30 seconds.
- 7Warm the parottas on a tawa on medium heat for 1 minute a side, then crush them gently to open the layers.
Serve it like this
Pile the crab in a wide shallow bowl with the sauce and egg ribbons, scatter coriander, and stack crushed parottas beside it for mopping.
