Seafood Boil with Chilli Butter Sauce

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.

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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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In a food processor, add in shallots, garlic, chillies, galangal, lemongrass and toasted belacan. Blend until smooth.
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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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Prepare all ingredients and seafood, wash thoroughly and cut accordingly.
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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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Add sausages, clams and potatoes. Cook for 5 minutes.
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Then add crabs and lobsters, cover and cook for another 5 minutes.
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Add in prawns and cook for another 5 minutes.
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Finally, add corn and cook for another 5 minutes.
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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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