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).
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Servings: 4 people
- 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
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.