Singapore Chilli Crab Pasta
Singapore Chilli Crab is one of my favourite dishes, something I have tried both in Singapore and Malaysia. It's fiddly to eat but a great dish to serve to friends on a Sunday afternoon instead of a bucket of prawns. You eat it with your hands so it's a very casual affair. While I can't share the exact recipe from the Sydney Seafood School with you (for that you will have to attend the class) I've popped some links to a selection of recipes for this dish you can try from around the web.
Meanwhile, here is a little recipe for the Singapore Chilli Crab Pasta which you can whip up from leftover crab (or using the picked meat and one of the sauce recipes).
Servings: 4 people
Ingredients
- 100 g spaghetti
- 2 140g cans cooked crab meat
- 1 cup Singapore Chilli Crab Sauce (prepared)
- 1 leaves small bunch coriander stems chopped as well
- 4 sprigs spring onion slices finely
Instructions
- Prepare spaghetti according to packet instructions - bring a pot of water to a boil, add pasta and cook for 8 minutes or until al dente.
- In a medium saucepan prepare the Singapore Chilli Sauce and add crab meat. Stir to heat through and turn off the heat.
- Place spaghetti on a platter, drizzle with sauce and top with coriander leaves and spring onion left over for garnish.
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