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SAFRA Punggol Foodtastic Travels: Singapore

通讯录

The Foodtastic Travel Series is a spin-off from our successful run of Foodtastic!

We'll be showing you episodes of online cooking and baking classes featuring chefs demonstrating dishes relating to the different destinations, streamed LIVE on SAFRA Punggol's Facebook Page!

Hosted by 88.3Jia DJ Jia Ming, Chef Trish Yee will be demonstrating how to make Chilli Crab!

Ingredients for Rempah:

20g galangal, peeled and chopped
20g ginger, peeled and chopped
1 lemongrass stalk (use 5cm of white root part), sliced
2 candlenuts
50g garlic cloves, peeled
40g dried chillies, softened
10 red finger chillies
2 chilli padi
200g shallots, peeled
Oil for blending

Other Ingredients:

500ml stock
3 tbsp cooking oil
3 tbsp sugar
Salt to season
200ml ketchup
2 eggs, beaten
1 tbsp corn flour
2 tbsp water
1 tbsp grated peanuts
1 tsp Miso/ fermented bean paste
1 stalk spring onion, cut into 3cm
1 stalk coriander, chopped
1kg – 1.5kg crabs
1 tbsp rice wine or rice vinegar

Accompaniments:

12 Mantous
3 cups oil to deep fry

Method:

Prepare the crabs by deshelling, removing the gills and cutting to appropriate size
Deep fry Mantous until golden brown
Deep fry crabs for 2 - 4 mins
Place galangal, ginger, lemongrass stalk, candlenuts, garlic cloves, dried chilli, red finger chillies, chilli padi, shallots and oil in blender or wet grinder and blend into smooth paste.
Heat cooking oil in wok. Over low heat, fry spice paste for 15 to 20 minutes until red oil surfaces.
Season with salt and palm sugar.
Deglaze the wok with rice wine or rice vinegar and let it reduce until alcohol has evaporated.
Add tomato sauce (ketchup) and chicken stock and let it simmer for about 15 mins.
Add in miso/fermented bean paste, sugar, salt and white pepper and mix through.
Add in beaten eggs and mix through.
Mix corn flour with 2 tablespoons of water and pour into the crab mixture. Stir well.
Add crushed peanuts and stir well.
Add the crabs, spring onion and coriander to finish and garnish.