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

Hello everybody, I hope you’re having an incredible day today. 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 is gonna smell and look delicious.

Where Is My Chili Crab? is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Where Is My Chili Crab? is something which I have loved my entire life. They are fine and they look fantastic.

Great recipe for Where Is My Chili Crab?. Singapore is uniquely famous for our food culture, partially. Perhaps our food cuisine is a fusion of multiple cultures; Malay, Indian, Chinese and Western. One of our famous dishes is none other than Chili Crab.

To get started with this recipe, we have to prepare a few components. You can have where is my chili crab? using 29 ingredients and 12 steps. Here is how you can achieve it.

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

It was sheer fun; lots of fun. The couple ran Palm Beach Seafood Restaurant on Upper East Coast Road (near the present day East Coast Seafood Centre.) Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. Chilli Crab can be widely found at Malaysian and Singaporean seafood hawker stalls, kopi tiams or restaurants. 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.

Steps 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.

Chilli Crab can be widely found at Malaysian and Singaporean seafood hawker stalls, kopi tiams or restaurants. 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. 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.

So that’s going to wrap this up for this special food where is my chili crab? recipe. Thank you very 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. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!