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Where Is My Chili Crab?
Where Is My Chili Crab?

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We hope you got benefit from reading it, now let’s go back to where is my chili crab? recipe. To make where is my chili crab? you only need 29 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to prepare Where Is My Chili Crab?:
  1. Take Spice Mix:
  2. Prepare Dried Red Chilies, 10g Adjust to Preference
  3. Use Canola / Peanut / Vegetable Oil,
  4. Take Yellow Split Peas,
  5. Use Fresh Red Chilies Deseeded, 3 Adjust to Preference
  6. Use Bird's Eye Chili / Chili Padi Deseeded, 1 Adjust to Preference
  7. Prepare Shallots Roughly Minced,
  8. Get Garlic Roughly Minced,
  9. Provide Lemongrass White Parts Only Finely Sliced,
  10. Prepare Candle Nuts / Macadamia Nuts,
  11. Get Galangal Finely Minced,
  12. You need Chili Crab:
  13. Take Belacan Fermented Shrimp Paste,
  14. Provide Tomato Ketchup,
  15. Use Oyster Sauce,
  16. Prepare Hoisin Sauce,
  17. Get Miso Stock,
  18. Use Good Quality Crab Meat Fresh or Frozen,
  19. Get Palm Sugar / Gula Melaka, 1 1/2 TBSP Adjust to Preference
  20. Provide Sea Salt,
  21. You need Egg,
  22. Take Nori Flakes,
  23. Use Dried Mushroom Powder,
  24. Prepare Fresh Lime Juice, 1 Lime
  25. Get Fresh Lime Zest, 1 Lime
  26. You need Fried Mantou,
  27. Use Fresh Coriander Finely Chopped,
  28. Use Scallions Finely Chopped,
  29. Get Cured Egg Yolk, For Serving
Instructions to make Where Is My Chili Crab?:
  1. Pls visit: https://www.fatdough.sg/single-post/2017/07/31/Mantou for the mantou recipe.
  2. Pls visit: https://www.fatdough.sg/single-post/2019/05/17/How-To-Cure-Egg-Yolks for the cured egg yolk recipe.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Garnish with coriander and scallions. - - Grate some cured egg yolk over the top. - - Serve with fried mantou in the side.
  12. 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.

Despite its name, chilli crab is not a very spicy dish. Wondering where to eat chilli crab in Singapore? Patronise these seafood and zi char restaurants for the best renditions of the ever-popular dish. Chilli crab is commonly served in restaurants, in homes, and in casual market food stalls in many of the big cities throughout Southeast Asia. While all versions are usually recognizable as chilli crab, differences in taste, texture, and overall quality are often noticeable.

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