🫙 From the Spice Rack
Singapore Chilli Crab
3 ts Tamarind pulp 3/4 c Boiling water 2 Chopped onions 1 Piece fresh ginger, 5 cm 2 To 3 birdseye chillies 3 Green onions, chopped 2 ts Cornflour
mexicanmaineasy
Ingredients8 items
Ingredients
- 3tsp tamarind pulp
- 3/4cup boiling water
- 2chopped onions
- 1piece fresh ginger, 5 cm
- 2to 3 birdseye chillies
- 3green onions, chopped
- 2tsp cornflour
- 3tbsp oil
Directions
- 1
Stephen Ceideburg 4 Blue crabs 3 ts Tamarind pulp 3/4 c Boiling water 2 Chopped onions 1 Piece fresh ginger, 5 cm 2 To 3 birdseye chillies 3
- 2
Serve it with plain rice
- 3
Boil a large pot of water and drop in 4 green blue swimmers
- 4
Boil them rapidly for 4 minutes then tip the contents of the pot into a colander to drain
- 5
When cool enough to handle, chop crabs into quarters with a cleaver or large knife, leaving legs at- tached to body
- 6
With a hammer
- 7
gently crack the claws and areas of harder shell
- 8
Put 3 teaspoons tamarind pulp to soak in 3/4 cup boiling water