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7:25 THIS KILLS THE CRAB

Buang jagus 80 gm goteng bagi garing, Bawang putih 5 sudu goreng garing.. Last 15 secound baru turun dalam kuah ketam.. Work finished.. Ok.

Sos Chilli 8 spoon Sos Tomato 4 spoon, serbuk lada putih, juice limau nipis 3 sudu, gula 2.sudu bawang putih 2.biji tumbuk harus, kicap air half tea spoon, gaul sebati dengan Air Panas 6 spoon.. Last 25 secound baru turin dalam kuah ketam.. Ok.

IOtak ketam atau Telur ketam, 3.ekur ,serbuk lada putih 1.tea spoon, telur ayam 2 biji, gaul sebati kasar.. Last 20 secound baru turun dalam kuah ketam, finished work.. Tutup api. Ok.

Udang kering 100 gm, tumbuk kasar, chicken stock, gula kasar bukan gula melaka, Belacheng goreng dan cabai kisar 5 dpoon untuk di tumis, ialah Step pertama yg paling mustahak di recipi ini..!

Jeremy, you did a great job in this video. The food looks fantastic. Going to try it, but I cannot get fresh crab where I am. You showed alot of respect to the animal. Kudos.

I have watched at least twenty videos on how to make Singapore Chilli Crab and they all vary enormously apart from having some of the same ingredients - but the amount of those ingredients varies tremendously and the order in which they are cooked varies greatly too. I have cooked Singapore Chilli Crab many times (I am fortunate to live close to an estuary and catch my own mud crabs as and when I need to) and followed many of the different recipes for Singapore Chilli Crab. But the amazing thing is they all taste very similar in the end. What I am trying to say is don't worry about following too precisely any of the recipes you see for Singapore Chilli Crab - as long as you put in most of the ingredients stated it'll very likely turn out to be very tasty and moorish.

Telur masin, ambil 5 biji kuning sahaja.. Goreng bagi garing.. Last 15 secound baru turun dalam kuah ketam.. Apa Rasa.. Penag Champion Sweet Sour Chilli Crabs.. Ok.

"no one wants a clump of shrimp paste in anything really" - me in heaven with a clump of shrimp paste on top of a bowl of thai jasmine rice

You should try the Black Pepper Crab. The popular cousin of the Chilli Crab.

Coming from Singapore, it's not exactly the same Chilli Crab I knew but I'm pretty sure it's still tasty!

Di baiki.. Bawang putih 5 sudu yg goreng garing. !

absolutely amazing! great techniques as always!

Excellent! This has all the right stuff. I do suspect a little too much fresh chillies though.. 🤭🤭.

Feeling so hungry now. Let me go and have my lunch now.

Thank you for sharing your clear and informative video (& recipe), Jeremy. We bought a live mud crab on impulse for the very first time this afternoon and weren't quite sure what to do with it until google/yt led us to your vid. The delish end result brought us much-appreciated cheer, since like many, we haven't been able to return home to sg for more than 2 years. Thanks again - your recipe hits the spot better than any of the local restaurants' renditions.

Can't wait to try that recipe looks so good!!

Thank you for your video. Can I make the chili sauce a day ahead and refrigerate it? Looks so good!

Hi guys, I am, and have been for over a year, a very big fan of your channel. Jeremy’s enthousiasm is very infectuous and the recipes are yummie. Singapore Chili Crab is my favorite dish in the WORLD and I am so happy to find this recipe on your channel. However, I tried killing the crab the way you showed and it just kept on living. So I stabbed it again and again an the poor thing just kept on living. I thought they were just muscle contractions, but then I remembered the Portuguese way of killing a crab: pour vinegar over the poor creature’s mouth. When I did that, it responded directly with its mouth, an indication for me that it wasn’t just muscke contractions. It took another three minutes at least before it died. Any tips on what I might have done wrong? Having said that: eating this recipe was as close to a divine experience as I’ve ever had!! SPECTACULAR

Bubuh Fermanted bean paste, bukan Shao Xin wine yg recipi sudah dalah dan Palm sugar sudah Salah besar.. Ok.

I like ur accent..this is English version.." Thank you for sharing these recipes ❤️

Thank you for this great recipe Jeremy , cheers !

Hey, loving your videos, the recipe on the site has a few different ingredients to the one your are using.

Looks great but I would have tossed the crab in though sause so it got into the nicks and cranis

Thank you so much for your great videos!

Looks amazing, you are making me so hungry!

You’re the man!! That looks excellent

I have never seen a crab dispatched in the manner you did. Here in South Florida. We just make an ice slurry. Put the crab in it. They die very quickly with no suffering. It might just be, that they are warm water crabs and cannot deal with the ice slurry. Great video looks delicious.

Really impressed. Thank you.

OK, I thought the crab was already cooked. I can't do that...:-(

I'm not sure that I be able to do this to the live crabs... Maybe just buy the kind that already prepared by the market or use soft crabs for this recipe ...if that OK. Thanks again for sharing 🙂✌👍

Call that cat Norbit... he looks like a Norbit

Looks delicious. Not sure if you removed the mouth part, we always do that as it is not edible and tastes bad. Just grab between the eyes and snap it off.

La quiero en español

I love salted egg crab 🤤

That looks fantastic! But i don't know, where i can get a crab :/

Shrimp paste, yes, yes!! :-)Love it! :-) LOL

Halli Top Chef.. Bahan yg kamu miss out.. Fermanted bean paste, 2 sudu, Shao Xin wine not Compausory di tecipu tersebut, Taya kamu air kamu bubuh berapa ml??? Tomato 2 biji belah 4 belah, bawang panjang se pokok untuk perhiasan di atas kuah ketam.. Ok.

I have learned such wonderful skills and recipes from School of Wok. Some of your videos have music playing through your lessons, VERY distracting.

Singapore style Hor Fun? can you make one? thanks

Hello chef.. can you advise me what can I use instead of xiao xing cooking wine??? Thank you very much..

mate came across your vids by accident. well you have a new fan and subscriber, well done.

Absolutely super duper delicious

you shoulda made crab shaped baos.. :)

Looks amazing!!!

Looks delicious, question: why not toss the crab in the broth/curry/sauce?

Deadmans fingers are the lungs. I'm not sure if they will kill you but they can make you pretty sick. I wouldn't want to find out either lol. And there is no civilized way to eat them 😊😊😊. That looks amazing. I can't wait to make it

Could you please do a black pepper crab as the others of my family cannae handle spice

OMG that looks delicious!

I know its late but ive just discovered the channel! the cat should be called Chairman Meow!

Looks great!

I visited the shrine in Japan where those waving cats originate from last year. It was really hard to find. What should we call that cat... Wavery? What an interesting recipe. Might not get around to buy a whole crab bcs that expensive, but that sauce looks great for some fish I would imagine.

🤤🤤🤤👍

Yum 😋👍

Awesome!!!

Di baiki.. Tecipi yg Salah. Shao xin wine dan Palm sugar. !

What oil are you using please Jeremy

Name of cat should be Handy cat

Boiling something alive isn't very nice - Jeremy, friend to the animals.

Crabs are delicious

Honey instead of Palm Sugar.......

my cat's name is bob ...

Jerry the cat

I was looking at the Spoon u were using for tasting..... Was it the same one u use for stiring the corn starch in?

Saya rasa kamu bukan goreng ketam, kerana dudah Tun s kamu bubuh Air terlalu banyak.. Boleh kah taya.. Air yg kamu bubuh.. Berapa Gl ???

Austrasian goodie

Need a bit of help here. How many of you guys bought woks from his website?

Jika kamu ialah Too Chef.. Mengapah Topi putih yg tinggi kamu tidak pakai.. Mengapah. ?

far better put the crab in the freezer a lot more humane

I prefer mine much spicier to be honest

Jeremy, you need a hair cut!

While dealing with the crab, I'd suggest not cutting to your face all the time. It makes the video more "nervous" and distracts from the technical part of breaking the crab apart. Otherwise: Nice recipe.

wow this is so bad, like seriously

WTF....you always start with rempah for Chili Crab. Also you are suppose to fry the shrimp paste to bring out its flavor before mixing it into your sauce. Also what's with the Xiao xing wine? Are you making Singapore/Malaysian Chili Crab or China Chili Crab? I would spit the latter out.