Chilli crab spaghetti
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 3
Ingredients
- 4 tbsp olive oil
- 200g spaghetti
- 200g tin finely chopped tomatoes
- 2 tsp taucheo (fermed salted soy beans)
- 1 tsp light brown sugar
- 100g brown crab meat
- 100g white crab meat
- small handful coriander, finely chopped
REMPAH (SPICE PASTE)
- 1 long shallot, roughly chopped
- 2 garlic cloves
- thumb-sized piece ginger, peeled and roughly chopped
- 1 large red chilli, roughly chopped
- 1 lemongrass stalk, roughly chopped
- 1 tsp tomato ketchup
Method
- STEP 1
Pound all the rempah ingredients using a pestle and mortar or whizz in a small blender until you get a fine paste – if using a blender, you might need to add 1-2 tbsp of water. Heat the oil in a large frying pan over a medium heat and fry the paste for 10 mins until fragrant.
- STEP 2
Cook the spaghetti in a pot of well-salted water according to the pack instructions until al dente.
- STEP 3
Meanwhile, add the tomatoes, taucheo, sugar and ½ tsp of salt to the rempah, and bring to a simmer. Cook uncovered for 5 mins, stirring occasionally, until it thickens. Add the brown crab meat and stir to mix through. Now turn off the heat and fold the white crab meat into the sauce.
- STEP 4
Drain the spaghetti, reserving some of the cooking water. Tip the spaghetti into the crab sauce and toss through to make sure the strands are all well coated, adding a splash of pasta water to loosen if needed. Divide between warm bowls and finish with the coriander.