Ingredients

Ingredients For the crabmeat and stock

• 2.5 litres/4½ pints water

• 700ml/1¼ pints dry white wine

• 2 carrots, chopped

• 2 onions, chopped

• 1 large bouquet garni - thyme, bay leaf and parsley stalks, wrapped in a piece of leek

• 1½ tsp sea salt

• 2 tsp black peppercorns

• 250ml/9fl oz white wine vinegar

• 1 large crab, legs and claws tied up

For the sauce

• 2 tbsp peanut oil

• thumb-size piece fresh ginger, peeled and grated

• 2 garlic cloves, crushed

• 1 tbsp minced red onion

• 2 red chillies, seeds removed, finely chopped

• 7 tbsp tomato ketchup

• 7 tbsp chilli sauce

• 240ml/9fl oz reserved crab stock

• 1 free-range egg

For the tortellini

• 36 fresh wonton or tsui gao skins

For the tortellini fillings

• 250g/9oz white crabmeat

• 1 medium red onion, finely chopped

• 1 spring onion, finely chopped

• ½ red chilli, seeds removed, finely chopped

• ½ tsp salt

• ½ tsp ground black pepper

For the tempura samphire

• vegetable oil, for deep frying

• 75g/2½oz rice flour

• ice cold water

• 150g/5½oz samphire

To garnish

• 3 tbsp salmon roe

• 150g/5½ oz cherry tomatoes, halved

• fresh soft herbs, preferably chervil and red amaranth, sprigged

Description

Chilli Crab Is Singapore’s Unofficial “national Dish”. Here It Makes A Glorious Sauce For Little Parcels Of Spiced Crabmeat.

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