Crab Tortellini With Singapore Chilli Crab Sauce And Tempura Samphire

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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