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The ingredients needed to prepare Where Is My Chili Crab?:
- Prepare of Spice Mix:.
- Use of Dried Red Chilies, 10g Adjust to Preference.
- Get 3 TBSP of Canola / Peanut / Vegetable Oil,.
- Use 10 g of Yellow Split Peas,.
- Get of Fresh Red Chilies Deseeded, 3 Adjust to Preference.
- Take of Bird's Eye Chili / Chili Padi Deseeded, 1 Adjust to Preference.
- Provide 3 of Shallots Roughly Minced,.
- Get 4 Cloves of Garlic Roughly Minced,.
- Prepare 1 Stalk of Lemongrass White Parts Only Finely Sliced,.
- You need 3 of Candle Nuts / Macadamia Nuts,.
- Take 1/2 Inch of Galangal Finely Minced,.
- Take of Chili Crab:.
- Take 1 TBSP of Belacan Fermented Shrimp Paste,.
- You need 2 1/2 TBSP of Tomato Ketchup,.
- Take 1/2 TBSP of Oyster Sauce,.
- Prepare 1/2 TBSP of Hoisin Sauce,.
- Use 1/2 Cup of Miso Stock,.
- You need 125 g of Good Quality Crab Meat Fresh or Frozen,.
- Use of Palm Sugar / Gula Melaka, 1 1/2 TBSP Adjust to Preference.
- Provide Pinch of Sea Salt,.
- Get 1 of Egg,.
- Prepare Pinch of Nori Flakes,.
- Get Pinch of Dried Mushroom Powder,.
- Use of Fresh Lime Juice, 1 Lime.
- Get of Fresh Lime Zest, 1 Lime.
- You need 8 of Fried Mantou,.
- Provide 1 Handful of Fresh Coriander Finely Chopped,.
- Take 1 Handful of Scallions Finely Chopped,.
- Use of Cured Egg Yolk, For Serving.
Instructions 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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