Recipe of Any-night-of-the-week Where Is My Chili Crab?
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We hope you got insight from reading it, now let’s go back to where is my chili crab? recipe. To cook where is my chili crab? you only need 29 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to cook Where Is My Chili Crab?:
- Prepare Spice Mix:
- Provide Dried Red Chilies, 10g Adjust to Preference
- Take 3 TBSP Canola / Peanut / Vegetable Oil,
- Provide 10 g Yellow Split Peas,
- Prepare Fresh Red Chilies Deseeded, 3 Adjust to Preference
- Take Bird's Eye Chili / Chili Padi Deseeded, 1 Adjust to Preference
- Use 3 Shallots Roughly Minced,
- Take 4 Cloves Garlic Roughly Minced,
- Prepare 1 Stalk Lemongrass White Parts Only Finely Sliced,
- Get 3 Candle Nuts / Macadamia Nuts,
- Take 1/2 Inch Galangal Finely Minced,
- Get Chili Crab:
- Get 1 TBSP Belacan Fermented Shrimp Paste,
- Get 2 1/2 TBSP Tomato Ketchup,
- Prepare 1/2 TBSP Oyster Sauce,
- Use 1/2 TBSP Hoisin Sauce,
- Take 1/2 Cup Miso Stock,
- Prepare 125 g Good Quality Crab Meat Fresh or Frozen,
- Use Palm Sugar / Gula Melaka, 1 1/2 TBSP Adjust to Preference
- Get Pinch Sea Salt,
- Prepare 1 Egg,
- Take Pinch Nori Flakes,
- Use Pinch Dried Mushroom Powder,
- Take Fresh Lime Juice, 1 Lime
- Use Fresh Lime Zest, 1 Lime
- Provide 8 Fried Mantou,
- You need 1 Handful Fresh Coriander Finely Chopped,
- Take 1 Handful Scallions Finely Chopped,
- Take Cured Egg Yolk, For Serving
Steps to make Where Is My Chili Crab?:
- Pls visit: https://www.fatdough.sg/single-post/2017/07/31/Mantou for the mantou recipe.
- Pls visit: https://www.fatdough.sg/single-post/2019/05/17/How-To-Cure-Egg-Yolks for the cured egg yolk recipe.
- Prepare the spice mix. - - Soak dried chilies in a bowl of hot water until soften. - - Deseed if desired. Pad the chilies dry. - - In a skillet over medium heat, drizzle oil.
- Once the oil is heated up, add in the soaked dried chilies, peas and the rest of the chilies. - - Saute until aromatic. - - Transfer into a blender, reserving the oil in the skillet.
- Add the rest of the ingredients. - - Blitz until fine paste and set aside. - - You can add a bit of water to keep the blitzing going.
- Prepare the chili crab. - - In the same skillet over medium heat, add in belacan. - - Break the belacan into fine pieces with the back of a spatula. - - Toast the belacan until aromatic.
- Add in the spice mix. - - You can add some water into the blender and clean up all the nooks + crannies, then add into the skillet. - - Saute until most of the liquid is evaporated. - - Add ketchup, hoisin and oyster sauce. - - Stir well to combine. The color should turn a darker shade of red.
- Add in miso stock and crab. - - To make miso stock, simply add 1/2 TSP of miso into 1/2 cup of hot water. Stir until the miso is dissolved. - - Stir to combine well. - - Bring it up to a simmer.
- Continue to simmer for about 3 mins. - - Taste and adjust for seasoning with palm sugar and salt. - - Add in egg and stir to combine well. - - Remove from heat.
- Add in nori flakes, dried mushroom powder, lime juice and zest. - - To make dried mushroom powder, simply blitz some Chinese dried mushroom in a spice grinder until powder forms. - - Give it a final stir. - - Transfer into serving plates or bowls.
- Garnish with coriander and scallions. - - Grate some cured egg yolk over the top. - - Serve with fried mantou in the side.
- If you want the same plating as shown in the photo: - - Blitz the chili crab until smooth. - - Ladle onto serving plates. - - Place a fried mantou into the middle. - - Garnish with coriander and scallions. - - Grate some cured egg yolk over the top. - - Serve immediately.
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