Thursday, June 11, 2015

Singapore-style Chili Crab

Whenever we are lucky to have fresh, live crabs, my favorite dish to cook is crab sotanghon.  But this time around, I asked hubby his preference and (I shouldn't have asked since I know) he wants crabs very spicy, Singaporean style.

I "extended" the dish by adding suahe (live shrimps), but scaled the recipe to half.

For this particular dish, I used the recipe in this book...

found on page 19

It was really, really spicy!  But delicious!

No comments:

Post a Comment