James Martin's Singapore crab and prawns
He’s tasted hundreds of dishes from all over the world, but there’s one meal which stood out. James Martin has a real treat for Phillip and Holly as he teaches them how to make the “best thing he’s ever eaten” - his Singapore prawn and crab spectacular.
Singapore crab and prawns
Serves: 6-8
Ingredients
200ml vegetable oil
1 large onion, peeled and thinly sliced
2 bulbs garlic, peeled and sliced
For the sauce
25ml vegetable oil
2 chillies, sliced
2 birds eye chillies, sliced
1 bunch spring onions, sliced
2 lemongrass stalks, chopped
3 cloves garlic, chopped
10cm ginger, diced
400ml tomato ketchup
100ml sweet chilli sauce
2tbsp caster sugar
50ml fish sauce
100ml soy sauce
100ml hoisin sauce
1tsp salt
Fish
12 crab claws, cracked
12 tiger prawns, raw shell on
To serve
1 bunch coriander, chopped
1 small bunch mint, chopped
3 limes, zested and cut in half for juice
Method
1. Place a frying pan on a medium heat and add the oil. When the oil is hot, add in the onion and cook for a few minutes until softened, then add the garlic and fry together until crisp (be careful not to burn the garlic). When done, drain and set aside until serving.
2. Now for the sauce, take a wok and place on a medium to high heat and add the vegetable oil. When hot, take the pre measured and prepared ingredients and place them one by one into the wok, stirring. Bring to a bubble.
3. Take the fish and add into the sauce and cook for 5 minutes
4. To serve, sprinkle over the crispy onions and garlic, followed by the coriander, mint and lime. Enjoy!