Recipe: Tasty Where Is My Chili Crab?

Where Is My Chili Crab?.

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

Ingredients of Where Is My Chili Crab?

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

Where Is My Chili Crab? step by step

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..