This seafood boil is like no other! With inspirations from Southern Cajun flavours and Singaporean and SouthEast Asian spice notes, this recipe elevates the freshness of seafood with a hint of spice.
Not forgetting the delicious “Singaporean Chilli Crab” butter sauce that really brings the meal together.
Grab yourself a load of carbs (our preference: deep fried man tou) and you got yourself a feast.

Steps

1

In a large mixing bowl, add all ingredients under spice mix and whisk evenly, set 3 tbsp aside for chilli butter.

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2

In a food processor, add in shallots, garlic, chillies, galangal, lemongrass and toasted belacan. Blend until smooth.

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3

In a saucepan, add in butter and melt on low heat. Once butter is melted, add in spice paste and 3 tbsp of spice mix. Cook for 2-3 minutes until spice paste is fragrant and butter is infused. Season with salt to taste.

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4

Prepare all ingredients and seafood, wash thoroughly and cut accordingly.

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5

In a large stock pot, fill it up with water half way full. Add 2 cans of beer, garlic, onion, lemon spice mix and clam stock powder. Mix well and bring to boil.

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6

Add sausages, clams and potatoes. Cook for 5 minutes.

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7

Then add crabs and lobsters, cover and cook for another 5 minutes.

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8

Add in prawns and cook for another 5 minutes.

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9

Finally, add corn and cook for another 5 minutes.

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10

Once everything is cooked, strain everything in the pot. Pour Seafood boil over a large table. Drizzle over hot chilli butter and serve on the side as well. Garnish with coriander.

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