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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, where is my chili crab?. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Where Is My Chili Crab? is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Where Is My Chili Crab? is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have 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. Take Spice Mix:
  2. Take Dried Red Chilies, 10g Adjust to Preference
  3. Get Canola / Peanut / Vegetable Oil,
  4. Get 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. Take Shallots Roughly Minced,
  8. Get Garlic Roughly Minced,
  9. Get Lemongrass White Parts Only Finely Sliced,
  10. Prepare Candle Nuts / Macadamia Nuts,
  11. Take Galangal Finely Minced,
  12. Take Chili Crab:
  13. Make ready Belacan Fermented Shrimp Paste,
  14. Prepare Tomato Ketchup,
  15. Get Oyster Sauce,
  16. Get Hoisin Sauce,
  17. Make ready Miso Stock,
  18. Prepare Good Quality Crab Meat Fresh or Frozen,
  19. Prepare Palm Sugar / Gula Melaka, 1 1/2 TBSP Adjust to Preference
  20. Prepare Sea Salt,
  21. Make ready Egg,
  22. Take Nori Flakes,
  23. Prepare Dried Mushroom Powder,
  24. Prepare Fresh Lime Juice, 1 Lime
  25. Get Fresh Lime Zest, 1 Lime
  26. Get Fried Mantou,
  27. Prepare Fresh Coriander Finely Chopped,
  28. Take Scallions Finely Chopped,
  29. Make ready Cured Egg Yolk, For Serving
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.

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