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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, where is my chili crab?. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Where Is My Chili Crab? is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Where Is My Chili Crab? is something that I’ve loved my entire life.

Chilli Crab (also known as là jiāo páng xiè, 辣椒螃蟹) is a Southeast Asian seafood dish originating from Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce. Learn more about the origin of our national dish.

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

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

Patronise these seafood and zi char restaurants for the best renditions of the ever-popular dish. Be prepared to get your hands dirty! The result was so delicious that her family persuaded her to start. Any decent seafood restuarant in geylang (or all singapore) serves chilli crab.

Instructions 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.

Although I won't call "No Signboard Seafood" as THE best, but it is famous (read good enuf. Where is the best place to eat chilli crab in. For something truly decadent, try the Salted Egg Yolk Crabs here. The fresh crabs are tossed in their signature creamy salted egg gravy, peppered with curry leaves for that extra burst of flavour. I've gotten some addresses for chili crab but I'm not sure they're still good.

So that’s going to wrap it up for this special food where is my chili crab? recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!