If you love chilli crabs, you’ll love this twist on the Singaporean dish.
Serves 4
INGREDIENTS
1 packet Prima Taste Singapore Chilli Crab (consists of premix, paste, and extra hot chilli mix)
530ml water
4 tbsp Sunbeam Canola Oil
1 packet Chiloe Seafoods Chile Blueshell Mussels, washed and cleaned
2 eggs, beaten
DIRECTIONS
1 Mix the chilli crab premix with 30ml of water. Set aside.
2 Heat the oil in a wok over medium heat and add the chilli crab paste. Fry until fragrant, about 5-10min.
3 Toss in the mussels. Stir and coat them well with the paste.
4 Add the remaining 500ml of water and cover the wok. Cook for 3-5min, until the gravy starts to bubble. Then pour in the chilli crab premix from Step 1. If you like it extra spicy, add the hot chilli mix.
5 Stir in the eggs to thicken the gravy.
6 Remove from heat and serve with rice or bread rolls.
All ingredients are available from supermarkets in Singapore.
This article was originally published in Simply Her Jul 2012.