Everything About Chilli Crab In Singapore
Aug 27, 2014, 6:35 am
#31
Suspended
Join Date: Jan 2004
Location: UK
Posts: 11,969
FWIW - pricing by the 100g isn't uncommon when it comes to high class meat (like beef in Japan) as well. And - even in the US - it's not unprecedented to see pricing by the 100g in places like high end steak houses - even though most people who live here don't have a clue what 100g is 
(sounds like a lot - but it's about 3.5 ounces). Robyn
(sounds like a lot - but it's about 3.5 ounces). RobynWhilst it may be common some places ... it's less common at others.
The first holiday I took my wife to Spain ... some decades ago .... I took her to a seafood place on our first night which from the menu looked affordable. Of course the bill was @ per 100gms and it wasn't clear on the menu outside. This meal wiped out our very limited spending money for the trip.
Some don't expect to see this and can get caught out ....
Aug 27, 2014, 6:38 am
#32
Join Date: Jan 2006
Location: ELP
Programs: AA EXP/LT PLAT, Marriott Titanium/LT PLAT
Posts: 4,120
Happy to share! 
1. I flash fry in very hot oil some very large frozen tiger prawns until pink but not over. 10 per person is about right. Frozen are much fresher and tastier! Reserve.
2. I mix some tubed ie fresh garlic, ginger, thai lemon grass and chillie and fry off. All of these are tubes that are as good as fresh and I keep in the fridge. So easy.
3. This is the real cheat of which I am proud. Add a can of cream of tomato soup! Reduce. Then sugar and squeeze of lime or lemon and reduce a little.
4. Add prawns when sauce is almost at the finished consistency and until "sticky" and add fresh chopped chilli, lots of freshly ground course black pepper and flat leaf parsley.
Hope you try it.
1. I flash fry in very hot oil some very large frozen tiger prawns until pink but not over. 10 per person is about right. Frozen are much fresher and tastier! Reserve.
2. I mix some tubed ie fresh garlic, ginger, thai lemon grass and chillie and fry off. All of these are tubes that are as good as fresh and I keep in the fridge. So easy.
3. This is the real cheat of which I am proud. Add a can of cream of tomato soup! Reduce. Then sugar and squeeze of lime or lemon and reduce a little.
4. Add prawns when sauce is almost at the finished consistency and until "sticky" and add fresh chopped chilli, lots of freshly ground course black pepper and flat leaf parsley.
Hope you try it.
Aug 27, 2014, 7:16 am
#33
Join Date: Dec 2009
Location: Singapore, Warsaw, Surfers Paradise
Programs: KrisFlyer Gold>>>Silver>>>Blue, Finnair Silver, Royal Caribbean Diamond
Posts: 5,156
I read about a different scam that was in place there, where you would be looking at the prices in front of a stall, decide to sit down, someone would suddenly show up to take your order... and later you would find out that this person was actually from a different (albeit similar) stall with much different prices.
Aug 27, 2014, 7:31 am
#34
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Join Date: Jan 2004
Location: UK
Posts: 11,969
I never liked Newton, passed through there twice and never stopped to eat.
I read about a different scam that was in place there, where you would be looking at the prices in front of a stall, decide to sit down, someone would suddenly show up to take your order... and later you would find out that this person was actually from a different (albeit similar) stall with much different prices.
I read about a different scam that was in place there, where you would be looking at the prices in front of a stall, decide to sit down, someone would suddenly show up to take your order... and later you would find out that this person was actually from a different (albeit similar) stall with much different prices.
Jun 25, 2015, 5:55 pm
#36
Join Date: Jun 2015
Posts: 1
Sounds like a good practice to import them live. My experience with our local stone crabs (where only one claw is allowed to be taken off the crab - the claws are cooked/cooled almost immediately - and the crab must be released) is that crabs deteriorate very quickly - even when cooled. And - if they're frozen (or even near frozen) - then the meat sticks to the shell when they're defrosted. Not an issue for a chef breaking them down in a kitchen - but a definite issue for a diner who is trying to eat whole crab legs.
Which is why tentseller has the right idea eating stone crabs in south Florida and the Florida keys (where they come from) as opposed to any other part of the world (even a part as close as north Florida).
FWIW - I read that like Jumbo serves over a ton of crab to about 4000 diners a day - so it looks like the crab will be fresh there. Just like it will be at Joe's stone crabs in Miami Beach (very large - although not as large as Jumbo - very popular - very tourist-oriented).
Robyn
Which is why tentseller has the right idea eating stone crabs in south Florida and the Florida keys (where they come from) as opposed to any other part of the world (even a part as close as north Florida).
FWIW - I read that like Jumbo serves over a ton of crab to about 4000 diners a day - so it looks like the crab will be fresh there. Just like it will be at Joe's stone crabs in Miami Beach (very large - although not as large as Jumbo - very popular - very tourist-oriented).
Robyn
Fresh or die, only eat local and in season. Digging this board though!
Jun 26, 2015, 7:38 am
#37
formerly known as Tad's Broiled Steaks
Join Date: Jun 2004
Posts: 6,412
Although I'm not a fan of Singapore, I'll concede that on every trip through SIN, kaya toast and chili crab are the only two musts. Would be better if SIN itself had a chili crab restaurant though...
Jun 28, 2015, 6:09 am
#40
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Join Date: Jan 2004
Location: UK
Posts: 11,969
However much I love Singapore and chilli and fresh crab, I have never "got" chilli crab. In my simple mind if you have a good fresh, expensive tasty crab, the last thing you do is braise it in a hot chilli sauce. You enjoy it's natural crabbiness. Chill crab is disrespectful to crabs and the sacrifice they made and as cycling under underpasses should be made illegal. I think someone invented it to use up whiffy crabs just like someone invented fish in batter to use up whiffy fish.
I get pepper (white or black) crab but not chilli crab.
IMHO
I get pepper (white or black) crab but not chilli crab.
IMHO
Jul 3, 2015, 3:03 pm
#42
formerly known as Tad's Broiled Steaks
Join Date: Jun 2004
Posts: 6,412
However much I love Singapore and chilli and fresh crab, I have never "got" chilli crab. In my simple mind if you have a good fresh, expensive tasty crab, the last thing you do is braise it in a hot chilli sauce. You enjoy it's natural crabbiness. Chill crab is disrespectful to crabs and the sacrifice they made and as cycling under underpasses should be made illegal. I think someone invented it to use up whiffy crabs just like someone invented fish in batter to use up whiffy fish.
I get pepper (white or black) crab but not chilli crab.
IMHO
I get pepper (white or black) crab but not chilli crab.
IMHO
Jul 6, 2015, 12:26 am
#43
Join Date: Mar 2015
Programs: HH Diamond, GHA Titanium
Posts: 1,958
Jul 9, 2015, 1:44 pm
#45
Join Date: Oct 2007
Location: Left
Programs: FT
Posts: 7,285
However much I love Singapore and chilli and fresh crab, I have never "got" chilli crab. In my simple mind if you have a good fresh, expensive tasty crab, the last thing you do is braise it in a hot chilli sauce. You enjoy it's natural crabbiness. Chill crab is disrespectful to crabs and the sacrifice they made and as cycling under underpasses should be made illegal. I think someone invented it to use up whiffy crabs just like someone invented fish in batter to use up whiffy fish.
I get pepper (white or black) crab but not chilli crab.
IMHO
I get pepper (white or black) crab but not chilli crab.
IMHO
