Singapore Soft Shell Chilli Crab
I don't really believe in signature dishes but this is a dish I always go to every now and then, I love it and it has a personal meaning to me as well. It is my favourite dish at Shangril-la Fijiian where I got married.
This is my version, it's a little smoky from the chipotle with a good spice kick as well. The crabs are a little difficult to get but worth it as you can eat the whole thing including the shell that's why they are called soft shell crabs.
Ingredients – Sauce enough for 15 portions of an entree but I advised that this is the minimum you make and then freeze whatever you don’t use
Sauce
8 Red chillies
150g Prawns, raw, skin off
½ tbsp vinegar
6 tbsp oil
1 tbsp tomato paste
400ml Crushed tomatoes
4 tbsp light soy sauce
½ tsp salt
4 tbsp sugar
½ bottle Tabasco chipotle
Water
Taste for spice and adjust as necessary
Vegetables
1 Yellow capsicum cut into 2cm wide strips
1 Green capsicum cut into 2cm wide strips
1 Red onion finely sliced
1 Jumbo carrot cut into the thinnest strips you can manage
50g Coriander, finely chopped including some stalks
Other
1 Soft shell crab per guest
20g Fine polenta
50g Fresh coriander (micro if you can get it) for garnish
Method
First make the sauce
For serving:
You need two separate fry pans.