Chilli crab spaghetti
Make a glossy, umami-rich tomato sauce to coat spaghetti, uplifted with salty seafood depth from both white and brown cooked crab meat
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- 4tbsp olive oil
- 200g spaghetti
- 200g tin finely chopped tomatoes
- 2tsp taucheo (fermed salted soy beans)
- 1tsp light brown sugar
- 100g brown crab meat
- 100g white crab meat
- small handful coriander , finely chopped
- 1long shallot , roughly chopped
- 2garlic cloves
- thumb-sized piece ginger , peeled and roughly chopped
- 1large red chilli , roughly chopped
- 1lemongrass stalk , roughly chopped
- 1tsp tomato ketchup
Instructions
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.