Comments on: Singapore Chilli Crab

By: Jenn

Jenn — Tue, 27 Jun 2023 12:04:23 +0000

My sister and brother in laws and I made this tonight (5 crabs for a party of 11) for a family feast while on holiday. We used your tutorial video on how to dispatch and clean live mud crabs and then followed this recipe to a “t”.
It. Was. Perfection!!! So delicious, the sauce was incredible, the step by step instructions on how to deal with the crab were very easy to follow and so clear. Thank you for making this an accessible recipe, it’s an absolute winner! We took no pictures of the finished dish – we were too busy being up to our elbows in sauce and crab meat!

By: Kim Shields

Kim Shields — Sat, 29 Apr 2023 11:59:37 +0000

OMG Nagi, this was EPIC, EPIC, EPIC. I’m in Palm Cove on holidays and have never used live Seafood. This was amazing and so easy. Devoured before I could take photos. Even forgot the garnishes. BUT WAS STILL AMAZING. Thanks

By: Mark

Mark — Sun, 09 Apr 2023 09:26:55 +0000

I cooked this for Easter Sunday lunch today for 10 people with 3 x 1kg mud crabs from Claudio’s. I followed it religiously, belachan, taucu paste, crab mustard and all – It was amazing! I was concerned about Dismembering the crabs from insensible state (ice slurry) so I checked on RSPCA – they say that the spiking step must be done before dismembering or boiling, and it’s very simple to do, so I did that, so please everyone check that out for humane treatment of these amazing animals. But wow, what a recipe! Thank you for posting!! 🙂

By: Sarah

Sarah — Sun, 05 Mar 2023 05:29:05 +0000

This recipe looks fabulous & very keen to try here in NZ. Just seen your best eats in Ho Chi Min Vietnam video, it’s fantastic. Do you have a recommendation for best chilli crab please?