Dip a healthy, crispy, baked shrimp into a spicy and full flavored hot sauce similar to Singapore Chilicrab. It’s an appetizer your friends will love.
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Many moons ago we use to have a fun night out called “Chiliheads”. We and about 20 other friends would get together at a local restaurant every few months for a special seven course dinner revolving around the hottest and spicest chiles the Chef could get his hands on from habanero to ghost peppers. He made up a menu escpecially for us where everything on it was incredibly spicy, even the dessert. The thing was it wasn’t just heat for heats sake, it was blow your mind flavor. So flavorful that even though your mouth was on fire and sweat was pouring down your face, you could not stop eating the food. Pitchers of beer flowing around the table probably helped. Chef Matt had incredible talent with chiles and would make each dish different in the heat level. Some would burn your lips, some would burn the back of your throat, some would slowly creep up on you, and others you would feel the burn all over. We would all happily look forward to each dish and wonder where and how the flavor and spice of the chile would come from. The atmosphere was always electric, everyone so happy to be there, laughing at the face each other would make and the groans of pleasure and pain. What always stayed with me was the flavor though. Before Chef Matt’s Chiliheads, I never knew chilies could give so many different flavor. It opened up a whole new world for me.
So when I was approached to try three flavors of El Yucateco Hot Sauce, I was really excited. They weren’t trying to push the heat aspect but the flavor. I found all the delicous flavors at Publix. Then, I put my “Chef Matt” hat on and played with the flavors of these delicious hot sauces. The green habanero sauce was slightly acidic, the red habanero was ever so slightly sweet and the XXXtra was bold in flavor. My husband and I thoroughly enjoyed tasting each one and discussing the flavor profile. It brought back such sweet memories of Chiliheads. I could see my husband salivating over the thought of a spicy meal, really spicy. I decided I would go with one of his comfort meals, Singapore Chili Crab.
As you probably know, my husband is from India but he spent a lot of his teen years in Singapore and still has family there. Singapore is a food lovers paradise. Two dishes always come to my mind, Chicken Rice and Singapore Chili Crab. Last time we visited Singapore, my Mother-in-law picked up chili crab for us to eat. It is another one of those dishes that burns your lips and mouth but the flavor is so intoxicating that you can’t stop eating it. It doesn’t matter that your eyes are watering, your lips are burning and sweat is dripping down your head. You cannot resist the flavor and just keep eating. Oh, and don’t touch your eyes. You have to tear the crab out of the shell, so your hands are covered with all that chile deliciousness. Oh, I want some right now! We sat around the table all laughing at each other. We couldn’t stop eating the delicous crab but oh boy did it hurt. While we weren’t downing beer, we went through at least a pitcher of water each.
I’ve made a dip with crab that had all the flavors of Singapore Chili Crab and loved the idea of making it into a sauce for some crispy baked shrimp. I’ve been having such fun playing with making crispy food in the oven and originally thought of a copy cat recipe for Bang Bang Shrimp. It was good but wasn’t quite right. The bang bang sauce didn’t showcase the hot sauce to its full potential. Then I thought of chili crab. I knew this was the answer. The XXXtra hot sauce added delicious flavor to the sauce, and I added the red habanero sauce to the shrimp batter to match the sweetness of the shrimp. Oh man, oh man, oh man, this was perfect. My husband got a dish from his childhood and we had a fabulous dinner. Of course, it wasn’t spicy enough for him. Go figure! You can make it as spicy as you want by adding more or less hot sauce. It will make a delicious appetizer for a party. You can serve it in pretty little single serving dishes or pile the shrimp on a plate and pour the Singapore Style Chili Hot Sauce into a bowl. You will even want to lick the bowl and spoon when you are done.
If you would like more recipe ideas for El Yucateco hot sauce, check on their website. Hot sauce isn’t just for Mexican food, get your #SauceOn. Add some to your favorite comfort food for flavor, too. Stay tuned for Food Done Light’s next recipe, Eggplant Salad with Orange Vinaigrette and Feta. It is perfect for a Labor Day party.
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Happy Healthy Eating,
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