Recipe: Perfect Where Is My Chili Crab?

Loretta McGee

Page content

Recipe: Perfect Where Is My Chili Crab? Delicious, fresh and tasty.

Where Is My Chili Crab?. Chilli crab is a Southeast Asian seafood dish that originated from Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce. Despite its name, chilli crab is not a very spicy dish.

Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce.

Despite its name, chilli crab is not a very spicy dish.

Wondering where to eat chilli crab in Singapore?

You can have Where Is My Chili Crab? using 29 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Where Is My Chili Crab?

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

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 originating from Singapore.

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.

Where Is My Chili Crab? step by step

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..

Eating home-cooked chili crab was a celebration in my family—the preparation (imagine "capturing" those feisty crabs that "escaped" the nets and roamed freely in the kitchen!), the cooking, and of course, the eating.

It was sheer fun; lots of fun.

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.

I had my first taste of this dish in the original dampa in Paranaque (a city in the Philippines).