Step-by-Step Guide to Prepare Perfect Where Is My Chili Crab?

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, where is my chili crab?. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Where Is My Chili Crab? is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Where Is My Chili Crab? is something that I’ve loved my whole life.

To begin 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. Get Spice Mix:
2. Take Dried Red Chilies, 10g Adjust to Preference
3. Make ready 3 TBSP Canola / Peanut / Vegetable Oil,
4. Take 10 g Yellow Split Peas,
5. Get Fresh Red Chilies Deseeded, 3 Adjust to Preference
6. Get Bird's Eye Chili / Chili Padi Deseeded, 1 Adjust to Preference
7. Prepare 3 Shallots Roughly Minced,
8. Make ready 4 Cloves Garlic Roughly Minced,
9. Take 1 Stalk Lemongrass White Parts Only Finely Sliced,
10. Make ready 3 Candle Nuts / Macadamia Nuts,
11. Prepare 1/2 Inch Galangal Finely Minced,
12. Take Chili Crab:
13. Make ready 1 TBSP Belacan Fermented Shrimp Paste,
14. Take 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. Make ready 125 g Good Quality Crab Meat Fresh or Frozen,
19. Prepare Palm Sugar / Gula Melaka, 1 1/2 TBSP Adjust to Preference
20. Take Pinch Sea Salt,
21. Take 1 Egg,
22. Prepare Pinch Nori Flakes,
23. Get Pinch Dried Mushroom Powder,
24. Prepare Fresh Lime Juice, 1 Lime
25. Get Fresh Lime Zest, 1 Lime
26. Make ready 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

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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