Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, where is my chili crab?. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Where Is My Chili Crab? is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Where Is My Chili Crab? is something which I’ve loved my entire life. They’re fine and they look fantastic.
Chili Crab is a seafood dish that I enjoy with lots of rice. This dish is composed of crab (Mud Crab is originally used) cooked in sweet and spicy sauce. I had my first taste of this dish in the original dampa in Paranaque (a city in the Philippines).
To get started with this particular recipe, we have to first prepare a few components. You can have where is my chili crab? using 29 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Where Is My Chili Crab?:
- Prepare Spice Mix:
- Prepare Dried Red Chilies, 10g Adjust to Preference
- Prepare 3 TBSP Canola / Peanut / Vegetable Oil,
- Prepare 10 g Yellow Split Peas,
- Get Fresh Red Chilies Deseeded, 3 Adjust to Preference
- Get Bird's Eye Chili / Chili Padi Deseeded, 1 Adjust to Preference
- Prepare 3 Shallots Roughly Minced,
- Get 4 Cloves Garlic Roughly Minced,
- Get 1 Stalk Lemongrass White Parts Only Finely Sliced,
- Make ready 3 Candle Nuts / Macadamia Nuts,
- Get 1/2 Inch Galangal Finely Minced,
- Make ready Chili Crab:
- Prepare 1 TBSP Belacan Fermented Shrimp Paste,
- Take 2 1/2 TBSP Tomato Ketchup,
- Make ready 1/2 TBSP Oyster Sauce,
- Get 1/2 TBSP Hoisin Sauce,
- Prepare 1/2 Cup Miso Stock,
- Prepare 125 g Good Quality Crab Meat Fresh or Frozen,
- Get Palm Sugar / Gula Melaka, 1 1/2 TBSP Adjust to Preference
- Prepare Pinch Sea Salt,
- Get 1 Egg,
- Prepare Pinch Nori Flakes,
- Get Pinch Dried Mushroom Powder,
- Make ready Fresh Lime Juice, 1 Lime
- Take Fresh Lime Zest, 1 Lime
- Make ready 8 Fried Mantou,
- Prepare 1 Handful Fresh Coriander Finely Chopped,
- Prepare 1 Handful Scallions Finely Chopped,
- Make ready Cured Egg Yolk, For Serving
I serve it with rice to pour the sauce over and some vegetables to make a complete meal. Our Chili Crab (which is commonly sold all over singapore)is much more complicated so this recipe is much more suitable to cook at home. I love this recipe and will cook it again but cannot agree that it taste like our local dish. I used blue crabs for this Chili Crab recipe but mangrove (mud) crabs would also be perfect.
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.
It would be better if I could get fresh crabs instead of the frozen one that I was able to manage to get here in Germany. Back in my hometown Pampanga, it is a lot easier to get fresh big mangrove (mud) crabs. Singaporean Chili Crab This spicy, tangy, rich recipe, laced with garlic and ginger, is one of our all-time favorite ways to eat crab. Buttermillk beignets make it even better. It's entirely possible to make your own Singapore Chili Crab at home.
So that is going to wrap it up for this exceptional food where is my chili crab? recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
