First, a confession. I’ve a soft spot for Soft Shell Crab with Yellow Curry. That lovely crunch; the delicate flesh beneath; that oh-so-tangy curry. The mere thought of it sends my heart soaring.
What this really means is: Good luck, Nara Thai Catering. Having tasted dozens of Soft Shell Crab variants from around the region, I’m well-placed to discern a well-crafted dish from a crappy creation.
Is Nara Thai Singapore truly one of Singapore’s top restaurant caterers?
I'm about to find out.
Nara Thai Catering Soft Shell Crab with Yellow Curry
Chef Ratt, Sous Chef of Nara Thai Catering, starts me off with a childhood story: “My hometown was near the sea. I’ve had Soft Shell Crab since I was a young girl.”
But the delicacy wasn’t an everyday treat for Chef Ratt and her family. It was reserved for “special days” – when celebration was on the cards. With smiles and laughs in tow, the family would visit the seafood joint in their little town.
The initial fascination with Soft Shell Crab soon became a bona fide obsession. Chef Ratt started preparing the dish for her family, under the patient guidance of her mum. Even though her recipe today has undergone some changes, Chef Ratt’s dish retains its exquisite flavours and signature crispness.
As Chef Ratt recounts her childhood, she’s mixing scores of ingredients in a huge pot: Dozens of eggs, oyster sauce, light soy sauce, curry powder, and chili oil. The addition of carnation milk further smoothens the texture. Using a hand beater, Chef Ratt works them into a smooth orange blend.
“Do you know Soft Shell Crab isn’t a type of crab?” Chef Ratt asks as she unveils a bowl of fresh crabs. I give a baffled look. “Oh, really?”
“They’re normal crabs that have shed their old shells,” Chef Ratt explains. Placing the crabs on a bed of plain flour, she lightly coats them. “But before they can grow a new shell, we’ll catch them.”
It’s a small window of opportunity – a couple of hours, to be precise – but the effort is well worth it. According to Chef Ratt, Soft Shell Crabs contain all the flavour of our ordinary crabs, sans the hassle of prying meat from their thick shells.
Notably, premium caterer Catersmith is adamant about presenting this delicacy in all its splendour. To keep the crabs crisp, the curry is only added to the crabs during set-up. The two key ingredients come together harmoniously in a chafing dish, warmed by a gentle flame so that the eggs in the curry don't scramble.
With a curry unlike the ones we often taste in Singapore, the Thai Yellow Curry hits me as a refreshing addition for parties.
“Soft Shell Crabs are best eaten crisp,” Chef Ratt highlights as she drops the crab chunks into a deep fryer. The oil bubbles violently under Chef Ratt’s watchful eyes. As soon as the meat turns golden, she removes the fryer basket from the oil.
We’re one step away from completing the scrumptious treat. In a heated wok, Chef Ratt stir-fries onions, celery and chilies. With a tilt of the wok, she sets them on fire momentarily, infusing the contents with a complex smoky flavour.
I stare wide-eyed as our skillful chef douses the fire with ladlefuls of yellow curry. To ensure consistent temperature and viscosity, Chef Ratt gives this mixture a good stir. And it’s done. The thick curry is carefully poured over the golden crisp crabs.
The completed dish is an absolute knockout.
But Nara Thai’s Soft Shell Crabs isn’t just a pretty face. As the crispness and rich flavours coalesce in my mouth, I taste the fresh crab meat, complemented by the sweet yet piquant curry. I’m in Soft Shell Crab heaven.
So it’s settled. Should I ever decide to throw a buffet-style wedding reception, I know which dish will be first on my catering list.