Recipe of Homemade Where Is My Chili Crab?

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The ingredients needed to make Where Is My Chili Crab?:

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

Steps 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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