Ingredients
Ingredients For the crabmeat and stock2.5 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
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
36 fresh wonton or tsui gao skins
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
vegetable oil, for deep frying
75g/2½oz rice flour
ice cold water
150g/5½oz samphire
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 Dishâ€. Here It Makes A Glorious Sauce For Little Parcels Of Spiced Crabmeat.
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