Singapore Chilli Crab Cake Pasta
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Singapore Chilli Crab Cake Pasta

This is a recipe that brings together pasta with the original Singaporean chilli crab flavour in a crab cake! This is an easy to make recipe that will satisfy any chilli crab cravings!

  • 15 min Preparation Time
  • 30 min Cooking Time
  • 4 Serv. Recipe Serves

Ingredients & Method

  • Crab Cake:
  • 450g - 500g canned crab meat
  • 1/3 cup panko bread crumbs
  • 1 egg
  • 2 tsp hao chi seasoning
  • 3 tbsp sour cream
  • 2 tbsp chopped spring onions
  • Salt and white pepper to taste
  • 2 tbsp canola oil
  • ---------------------------------------------
  • Sauce:
  • 4 shallots
  • 5 gloves garlic
  • 1½ inch thumb of ginger
  • 2 stalks lemongrass, inner ends only
  • 4 chilli padi, seeds removed*
  • 1 cup ketchup
  • 2-3 tbsp sugar
  • 1 tsp belacan chilli
  • 1 cups water
  • 1 Knorr chicken cube
  • 1-2 eggs, lightly beaten
  • White pepper to taste
  • 2 tbsp canola oil
  • ----------------------------------
  • Pasta:
  • 250g spaghetti
  • 1-2 tbsp cooking oil
  • Water
  • ---------------------------------------
  • Garnish:
  • Coriander leaves
  • (Pasta) Bring a pot of lightly salted water to boil.
  • Cook the pasta until al dente.
  • Drain and return pasta back in pot.
  • (Crab Cakes) Whisk together sour cream, egg, bread crumbs, and hao chi seasoning.
  • Add crab meat, spring onions into bowl, and mix to combine.
  • Shape into 2 inch patties, and chill.
  • Pan fry with 2 tbsp cooking oil for 2-3 minutes on each side until golden.
  • (Chilli Crab Sauce) In the food processor, add shallots, garlic, lemongrass, ginger, chilli padi, and 1 tbsp oil.
  • Pulse until combined, scraping down the sides a couple of times to get it blended.
  • Heat pan on med high heat with 1 tbsp of oil.
  • When pan is hot, add in the chilli paste and belacan chilli.
  • Saute until fragrant.
  • Add water, chicken stock cube, and ketchup.
  • Stir to combine and bring to boil.
  • Lower heat to med.
  • Add sugar, vinegar, and season with salt & pepper.
  • Drizzle in the lightly beaten eggs and keep stirring with spatula.
  • The eggs will help thicken the sauce.
  • (Assembling) Add 1 cup of sauce to cooked pasta, and toss.
  • Adding more sauce as needed.
  • Plate it and garnish with parsley, and a dollop of sour cream.
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