With more than 30 years in the business, Alex Aitken is one of the most renowned chefs in the region.

He started his career as a trawlerman before running his own highly-acclaimed restaurant, Le Poussin in Brockenhurst, which led to a Michelin Star in 1995.

He then developed the luxurious Lime Wood hotel and is now head chef at The Jetty in Mudeford and the Kings Arms in Christchurch.

His recipe for cracked crab claws celebrates Singapore’s unofficial national dish.

Like the country itself, this dish had humble beginnings.

In the 1950s a great cook – Madam Cher Yam Tian – created a recipe for preparing fresh-from-the-sea crabs.

She and her husband, Mr Lim Choon Ngee, set up a food stall selling sea crabs on the seashore, every day from dusk till the early hours, by the light of a kerosene lamp.

Alex enjoyed three years living in Singapore and used to eat at these “Macan” stalls every day.

Cracked crab claws

  • 3-4 large crab claws
  • 2 medium onions, chopped
  • 2 1/2 cm / 1” piece fresh ginger, grated
  • 2-3 small chillies, seeds removed finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 stalk lemon grass (tender inner leaves), chopped
  • 1 tsp. shrimp paste (optional)
  • 3 spring onions, chopped
  • 2 tsp. cornflower
  • 3 tbsp. oil
  • 1 tbsp. sugar
  • 1 tbsp. tomato paste or ketchup

1. If the crab claws are raw, cook them in a large pot of boiling water for about four minutes. Drain and cool slightly.

2. Crack the claws with a mallet or pestle.

3. Mix the cornstarch into a little cold water.

4. Heat the oil in a wok or large skillet and stir fry the onion, ginger, garlic, lemon grass, shrimp paste (if using) and two-thirds of the chillies for two minutes. Add the crab claws and half a cup of water, reduce the heat and cook 3-4 minutes longer. Transfer the crab to a plate.

5. Add the sugar and tomato paste or ketchup to the wok and combine well. Add the cornstarch solution and continue stirring until the mixture thickens. Return the crab to the wok, stirring until well-coated with the sauce.

6. Place on a serving platter and garnish with the green onions and remaining chillies. Serve hot.