Recipe: Singapore Crab from Jack ’O’ Bryan

This vibrant dish is one of the signature dishes at Jack O Bryans, where the specialise in Iberian cuisine with both South American and Asian twists.

Head chef Jack Coghill says: ‘With a good spicy sauce you should taste all the ingredients first then have the heat coming in at the very end.

‘Make sure you use the best quality cooked crab claws you can possibly get from a good quality fishmonger.

‘The dish is relatively simple to prepare and is delicious served with artisan crusty bread or sourdough to mop up the juices – enjoy!’

• 1 Large White Onion
• 1 Green pepper
• 1 Red pepper
• 6 Garlic cloves
• 2 tbs mixed herbs
• 2 tbs white wine vinegar
• 2 Veg bouillon stock cubes
• 2 400g tins of tomatoes
• 1 handful of fresh coriander
• 1 handful of fresh basil
• 2 tsp of red curry paste /add more if more heat is preferred.
• 2 tbs brown sugar
• Salt & Pepper to season
• 1 Vietnamese Rice Paper
• 1 Small tin of Crab meat
• 1 Artisan Crusty Baguette or Sourdough

1. In a medium to large pot sweat off the garlic, onions and peppers until soft. Then add the preferred amount of red curry paste starting with 2 tsp first, then the mixed herbs, white wine vinegar and tomatoes. Lastly adding the stock cubes and the brown sugar. Simmer this for around 30 minutes or until it resembles a thickish stew.
2. While the sauce is cooking prepare the Crab claws, doing this by gently evenly cracking open the shells with a small hammer, lobster crackers or with the back of a large kitchen knife, once this is done set the claws aside and prepare the rice paper garnish.
3. Heat the vegetable oil up to 180 degrees then fry the rice paper in an electric fryer for around 5 seconds each side this will resemble a prawn cracker then drain on some kitchen paper.
4. Once the sauce resembles a stew, blend it down with a hand blender until the sauce is of a smooth consistency, season to taste with salt & pepper and add a good handful of chopped coriander and a good handful of ripped basil leaves, leaving some for the end garnish, add more red curry paste if you prefer more heat. (Chefs tip, remember a good spicy sauce you should taste all the ingredients first with the heat coming in at the very end.)
5. To the Singapore Sauce, now add the Crab Claws so that the claws are covered by the sauce, place the pot with a lid back onto the cooker and gently heat up to a simmer for around 5 minutes. Then take off the heat and add the tinned crab meat and the remaining Basil and chopped Coriander.
6. To serve place all of the ingredients in a warmed serving dish of your choice with garnish, or if it’s a midweek supper just serve in the pot, with oven warmed artisan bread to mop up all that delicious sauce.
7. Accompanied with a glass or two of a good quality Riesling and Enjoy!