Recipe: Delicious Where Is My Chili Crab?

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Where Is My Chili Crab?. Ingredients of Where Is My Chili Crab? Great recipe for Where Is My Chili Crab?. Singapore is uniquely famous for our food culture, partially.

Where Is My Chili Crab? So, how am I gonna take this dish and. Michelin-Starred chef Salil Mehta of NYC's Laut Singapura makes the flavor-packed national dish of Singapore: chili crab. The dish, known for its combination. You can cook Where Is My Chili Crab? using 29 ingredients and 12 steps. Here is how you cook it.

Ingredients of Where Is My Chili Crab?

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

My neighbor loves this for the sauce (hubby gets the crabs), she likes to use it with chicken, fish or beef (dices the meat and simmers in the sauce till cooked and serves over rice with vegetables). 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.

Where Is My Chili Crab? step by step

  1. Pls visit: for the mantou recipe..
  2. Pls visit: 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..

The crab is extremely fresh, the flesh plump and succulent. The chilli crab gravy is a good balance of sweet, savoury and spicy. Some chilli crab gravy will make you wonder just where has the chilli gone, but not this. Chili Crab is one of Singapore national dish. My recipe is only slightly spicy.

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