Step-by-Step Guide to Make Favorite Where Is My Chili Crab?

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, where is my chili crab?. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Where Is My Chili Crab? is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Where Is My Chili Crab? is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have 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. Make ready Spice Mix:
2. Get Dried Red Chilies, 10g Adjust to Preference
3. Take 3 TBSP Canola / Peanut / Vegetable Oil,
4. Get 10 g Yellow Split Peas,
5. Get 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. Prepare 4 Cloves Garlic Roughly Minced,
9. Take 1 Stalk Lemongrass White Parts Only Finely Sliced,
10. Make ready 3 Candle Nuts / Macadamia Nuts,
11. Take 1/2 Inch Galangal Finely Minced,
12. Take Chili Crab:
13. Prepare 1 TBSP Belacan Fermented Shrimp Paste,
14. Make ready 2 1/2 TBSP Tomato Ketchup,
15. Prepare 1/2 TBSP Oyster Sauce,
16. Take 1/2 TBSP Hoisin Sauce,
17. Get 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. Prepare Pinch Sea Salt,
21. Prepare 1 Egg,
22. Get Pinch Nori Flakes,
23. Get Pinch Dried Mushroom Powder,
24. Get Fresh Lime Juice, 1 Lime
25. Get Fresh Lime Zest, 1 Lime
26. Get 8 Fried Mantou,
27. Get 1 Handful Fresh Coriander Finely Chopped,
28. Make ready 1 Handful Scallions Finely Chopped,
29. Take 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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