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. 
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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"

Recipe
Ingredients
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)
Spring Onions
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)
Shredded Lettuce
Mini Tortilla

Cooking Method
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