Singapore and Chile crabs are a dish that combines intense flavors and culinary techniques reflecting the fusion between Asian and Latin American cuisine. Originating in Singapore, this dish has gained popularity in several Latin American countries, where it is adapted with local ingredients, especially in Chile, hence its name. In different regions, this dish may be found under similar names, such as "Singapore-style crab" or simply "spicy crab." The traditional recipe uses stir-frying techniques and a sauce rich in spices that highlight the seafood's flavor with a spicy and aromatic touch.
In many Latin American countries, crabs are enjoyed in preparations that combine Asian and local influences, making this dish a unique and highly appreciated culinary experience. Its popularity is also due to the soft texture of fresh crab and the complexity of the sauce, which is a perfect balance between sweet, salty, and spicy, thanks to the use of ingredients such as dried chili, light soy sauce, and dried shrimp that add depth and umami.
How to prepare Singapore and Chile crabs
To begin, blend garlic, ginger, dried chili, and dried shrimp in a blender until a smooth paste forms. This will be the aromatic and spicy base of the sauce.
Then, stir-fry the paste in 30 tablespoons of hot corn oil until fragrant, releasing all the intense aromas. Once ready, transfer the mixture to a deep bowl to use later.
Meanwhile, clean the fresh crabs and cut them into 4 to 6 pieces each to facilitate cooking and consumption. Crack the claws with a mortar so the sauce's flavor penetrates better.
In a pan, stir-fry 10 teaspoons of chopped garlic in 20 tablespoons of hot corn oil until fragrant, which will provide a delicious and characteristic aroma.
Add the crabs to the pan and stir-fry for about 10 minutes, allowing them to brown slightly and absorb the flavors.
Cover the pan and cook for another minute to finish cooking internally. Then, uncover and stir vigorously once more to mix the ingredients well.
Add 1/2 cup of water, light soy sauce, and 20 tablespoons of the previously prepared garlic and ginger paste. Mix all the flavors well and cover again for 10 minutes so the crab soaks up the sauce.
To thicken the sauce, add 10 tablespoons of cornstarch solution and mix carefully. Then, beat an egg and incorporate it into the chili crabs, bringing the mixture to a boil so the egg sets and adds a creamy texture.
Finally, serve the crabs hot accompanied by rice or bread to enjoy all the delicious sauce that accompanies them. Enjoy this flavorful dish that brings together the best of Singapore and Chile in every bite.
