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

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, where is my chili crab?. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Chilli crab is a Singaporean seafood dish. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce. Learn more about the origin of our national dish.

Where Is My Chili Crab? is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Where Is My Chili Crab? is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have where is my chili crab? using 29 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Where Is My Chili Crab?:
  1. Get Spice Mix:
  2. Make ready Dried Red Chilies, 10g Adjust to Preference
  3. Make ready 3 TBSP Canola / Peanut / Vegetable Oil,
  4. Make ready 10 g Yellow Split Peas,
  5. Make ready Fresh Red Chilies Deseeded, 3 Adjust to Preference
  6. Make ready Bird's Eye Chili / Chili Padi Deseeded, 1 Adjust to Preference
  7. Take 3 Shallots Roughly Minced,
  8. Make ready 4 Cloves Garlic Roughly Minced,
  9. Prepare 1 Stalk Lemongrass White Parts Only Finely Sliced,
  10. Prepare 3 Candle Nuts / Macadamia Nuts,
  11. Get 1/2 Inch Galangal Finely Minced,
  12. Get Chili Crab:
  13. Get 1 TBSP Belacan Fermented Shrimp Paste,
  14. Prepare 2 1/2 TBSP Tomato Ketchup,
  15. Make ready 1/2 TBSP Oyster Sauce,
  16. Take 1/2 TBSP Hoisin Sauce,
  17. Take 1/2 Cup Miso Stock,
  18. Get 125 g Good Quality Crab Meat Fresh or Frozen,
  19. Take Palm Sugar / Gula Melaka, 1 1/2 TBSP Adjust to Preference
  20. Get Pinch Sea Salt,
  21. Make ready 1 Egg,
  22. Get Pinch Nori Flakes,
  23. Get Pinch Dried Mushroom Powder,
  24. Prepare Fresh Lime Juice, 1 Lime
  25. Prepare Fresh Lime Zest, 1 Lime
  26. Get 8 Fried Mantou,
  27. Make ready 1 Handful Fresh Coriander Finely Chopped,
  28. Take 1 Handful Scallions Finely Chopped,
  29. Make ready Cured Egg Yolk, For Serving

Required chilli crab ingredients are generally flexible, especially where proportions are concerned. Cooks are usually free to create their own variations. I've gotten some addresses for chili crab but I'm not sure they're still good. Moreover I have zero idea how much I should expect to pay for one portion of crab.

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.

Except that chili crab really isn't that spicy. Depending on where you go, some are more sweet than spicy. For something different, order up some Claypot Kam Heong Crabs! The spicy gravy, made aromatic with its unique blend of herbs and spices, is the perfect complement to the crabs' sweet flesh. I love chili crab but alas you don't really get Crab in South Africa.

So that’s going to wrap this up with this special food where is my chili crab? recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!