作法
- 寬口炒鍋或厚底深鍋大火熱油。蟹塊分批炒3分鐘，殼轉紅橙色、肉開始變熟，撈出。
- 原鍋下蒜末、薑末、紅蔥末與辣椒末，爆香90秒。
- 加入參巴辣椒醬、番茄糊、passata與番茄醬，拌炒4分鐘——醬汁應轉為深橙紅色，番茄糊在鍋邊微焦糖化。
- 倒入高湯煮至微滾，下糖、醋、醬油，將蟹塊與滲出的湯汁回鍋。蓋鍋煮6分鐘至蟹剛好熟透。
- 太白粉水攪勻後一邊攪一邊倒入沸騰醬汁中。醬汁會明顯轉稠，呈光亮、能掛勺的濃汁。
- 保持微沸狀態，緩緩淋入蛋液並輕輕攪動。蛋花會在橙紅醬汁中凝成纖細的黃色絲帶。離火後撒上青蔥與香菜。立即上桌，桌上同時擺出炸饅頭——食客撕開饅頭蘸取醬汁。
Common questions
Can 辣椒螃蟹 be made ahead?
辣椒螃蟹 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 辣椒螃蟹 spicy?
辣椒螃蟹 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 辣椒螃蟹 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 辣椒螃蟹 to make at home?
辣椒螃蟹 sits at intermediate difficulty — total time about 45 minutes. The ingredients are not unusual but the timing requires attention.
Can 辣椒螃蟹 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
辣椒螃蟹由新加坡廚師Cher Yam Tian於1956年所創，她參考印度料理中孟買—果阿風格的螃蟹做法，融合本地參巴辣椒醬與番茄而成。她在東海岸的攤位聲名大噪，這道菜也成為新加坡的招牌。其堂表親「黑胡椒螃蟹」同樣是新加坡產物。吃辣椒螃蟹得徒手上陣，Long Beach Seafood與珍寶（Jumbo）等專賣店會提供圍兜。配饅頭（中式蒸饅頭再炸）不可省略；少了它，那一鍋驚豔的醬汁就無從收尾。
