Singapore Chilli Crab Prawns

Method

1. Mantous: Deep fry until golden brown
2. Prepare the crabs. - Deshell, remove the gills and cut to appropriate size
3. In a hot wok, add oil, shallot, ginger and garlic until soft.
4. Deglaze the wok with rice wine and let it reduce until alcohol has evaporated.
5. Add chilis, tomato sauce and chili sauce with the seafood stock and let it simmer for about 30 mins.
6. Add in sugar, salt and white pepper and mix through.
7. Add in beaten eggs and mix through.
8. Use thickener if required.
9. Add the crabs, spring onion and coriander to finish and garnish.
10. Chilli Crab Recipe
11. 2 medium-sized crabs (700g total)
12. Rempah:
13. 20g galangal, peeled and chopped20g ginger, peeled and chopped1 lemongrass stalk (use 5cm of white root part), sliced2 candlenuts50g garlic cloves, peeled40g dried chillies, softened10 red finger chillies
14. 2 chilli padi 200g shallots, peeled
15. Oil for blending
16. Others: 500ml stock 3 Tbs cooking oil3 Tbs sugarsalt to season
17. 200ml ketchup2 eggs, beaten1 tbps cornflour2 tbps water
18. 1 tbsp grated peanuts
19. 1 tsp Miso/ Fermented bean paste
20. 1 stalk spring onion, cut into 3cm
21. 1 stalk coriander, chopped
22. Accompaniments
23. 12 Mantous
24. 3 cups Oil to deep fry

METHOD

1. Prepare the crabs. - Deshell, remove the gills and cut to appropriate size
2. Mantous: Deep fry until golden brown
3. Crabs: Deep Fry the crabs for 2-4 mins.
4. Place galangal, ginger, lemongrass stalk, candlenuts, garlic cloves, dried chilli, red finger chillies, chilli padi, shallots and oil in blender or wet grinder. Blend into smooth paste.
5. Heat cooking oil in wok. Over low heat, fry spice paste for 15 to 20 minutes until red oil surfaces.
6. Season with salt and palm sugar.
7. Deglaze the wok with rice wine and let it reduce until alcohol has evaporated.
8. Add tomato sauce (Ketchup) and chicken stock and let it simmer for about 15 mins.
9. Add in sugar, salt and white pepper and mix through.
10. Add in beaten eggs and mix through.
11. Mix cornflour with 2 tablespoons of water and pour this into the crab mixture. Stir well.
12. Add crushed peanuts and stir well.
13. Add the crabs, spring onion and coriander to finish and garnish.