02 May Singapore Mud Crab
My Singapore Mud Crab cooking class this past weekend was a step back into prehistoric times. When I picked them up from the fish markets and heard them in the back seat kicking around I thought this is a very strange experience taking live creatures home to kill and eat. Nothing new in the course of the food chain but still a weird feeling. This class was done with my good friend Chef Wanitha Tanasingam who brought the class to life by introducing the mud crab. She explained the reason to use male vs female, taught the humane way of killing them (putting them to sleep) by putting them into the freezer and talked about their history. I love the history of food it always makes it much more exciting to me to know where things come from. Watching our students faces as they picked up their live crab and put them to sleep was priceless as always there were a lot of scared faces. The recipe is fairly simple really but the outcome is amazing with the flavours of the spiced ginger, garlic and chilli embracing the soft silken texture of the crab. Absolutely delicious! A few tips try to buy crabs at least 800 gm as better flavour and make sure they are alive and kicking! Let me know if you try the recipe.