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

Hey everyone, it is Griffin, welcome to our recipe page. Today, I will show you a way to prepare a special dish, where is my chili crab?. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Where Is My Chili Crab? is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Where Is My Chili Crab? is something which I have loved my whole life.

Chilli crab is a Singaporean seafood dish. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce. Wondering where to eat chilli crab in Singapore?

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

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

The one thing though, that may set you back a little, is the price you'll have to pay for this dish. For a meal that is truly worth the price you pay, here are some recommendations on where you'll find Chili Crab to die for. I've gotten some addresses for chili crab but I'm not sure they're still good. Moreover I have zero idea how much I should expect to pay for one portion of crab.

Step by Step 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.

Except that chili crab really isn't that spicy. Depending on where you go, some are more sweet than spicy. Chilli crab is a Singapore national dish that many locals and foreigners love. Where is the best place to eat chilli crab in. The Best Chilli Crabs in Singapore gives you a good guide as to where to go for your crab fix next time you're here!

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