Chilli Crab Tacos
Chilli Crab Tacos, a perfect fusion of a flavorful iconic Singaporean dish wrapped in a traditional Mexican taco.
Chilli Crab Tacos, a follow up to one of my post last month where I featured a unique Singaporean seafood dish with a little twist - "Black Pepper Crab on Deviled Eggs - Singapore Style". In that post, I also mentioned another popular crab dish, Chilli Crab. This iconic dish was created in Singapore during the 1950s by the owners of the famous Palm Beach Seafood Restaurant.
Unlike the Black Pepper Crab dish, which has a dry consistency, Chilli Crab, on the other hand, is stir fried in a semi-thick, sweet and savory chilli-based sauce. I recreated this Singapore national dish and infused it with a little Tex-Mex element. Stir frying with shelled crab meat, I had it slightly spicy and extremely flavorful in a TACO! Who's ready for Taco Tuesday now!?
Chilli Crab Taco
by Miss Crumbs A Lot, inspired by "The MeatMen SG"
2 lbs Fresh Crab Meat
5 tbsp Tomato Ketchup
3 tbsp Sugar
1/2 tsp Salt
1 tsp Fermented Black Bean Paste
5 tbsp Oil
1 cup Water
2 Eggs (beaten)
5 oz Shallots
8 cloves Garlic
5 oz Red Chillies (seeded)
10 Dried Chilles (rehydrated)
1 stalk Lemongrass (white portion only)
3 Chilli Padi (seeded)
6 Candle Nuts
2 slices Dried Galangal (optional - available on Amazon.com) (rehydrated)
1 Green Lime
2 tbsp Belachan (Dried Shrimp Paste)
1. In a food processor, blend seeded red chillies, rehydrated dried chillies, rehydrated galangal, shallots, garlics, lemongrass, candle nuts, seeded chilli padi and lime juice into a smooth paste.
2. Toast the belachan in a wok, breaking it up into small pieces.
3. Add in the chilli paste and 5 tbsp of oil. Stir fry until it is fragrant.
4. Add fermented black bean paste, sugar, salt and tomato ketchup. Mix well.
5. Add 1 cup of hot water and simmer for 8 to 10 min, covered.
6. Add in crab meat and mix well.
7. Bring it back to a boil and add in beaten eggs. Mix well.
8. Warm up tortillas, place shredded lettuce in tortillas and top with chilli crab mix.
9. Garnish with spring onions.
Makes 12 to 16 portions
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A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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