Singapore chilli crab

INGREDIENTS

1 large live mud crab, cleaned
60 ml(¼ cup) vegetable oil
¼ tsp salt
250 ml(1 cup) tomato passata (or 1x 400 g can crushed tomatoes)
250 ml(1 cup) fish stock or chicken stock or water
2 tbsp finely grated palm sugar
1 tbsp white vinegar
1 tbsp soy sauce
1 tsp cornflour mixed with 2 tbsp cold water
1 egg, lightly beaten
20 g butter
3 spring onions, green ends only, cut into 5 cm lengths
thinly sliced red bird’s eye chilli and coriander sprigs, to serve

Base paste

1 medium brown onion, sliced
4 garlic cloves
6 long fresh red chillies, deseeded
1 tbsp ketchup
1 tsp belacan (shrimp paste), optional

RECIPE PREPARATION

To dispatch the crab humanely before preparing, place it in the freezer for 1 hour to put it to sleep. Pull the top shell (carapace) away from the body and discard the gills but reserve any of the yellowish tomalley from the head and the top shell. Twist off the claws, then using a cleaver or large heavy knife, divide the body into four pieces with two legs on each piece.

To make the base paste, place all the ingredients in a blender and process until a smooth paste forms.

Heat the oil in a wok over medium heat. When hot, fry the paste for 5 minutes or until fragrant and the oil separates from the solids. Add the crab (including the shell) and salt and toss until the crab starts to change colour. Add the passata, stock, sugar, vinegar and soy sauce and toss to coat. Stir in the crab tomalley. Cover the wok and simmer for 10-15 minutes or until just cooked through. Remove the crab pieces from the wok and place on a large platter.

Stirring continuously, slowly drizzle the cornflour mixture into the wok, followed by the beaten egg, then the butter and spring onions. Taste the sauce and adjust the seasoning if necessary. Pour the sauce over the crab, then scatter with coriander and chilli and serve immediately, with finger bowls and plenty of napkins.

Comments

ONE PAN MEXICAN QUINOA

INGREDIENTS quinoa black beans frozen corn 1 red onion garlic 2 bell peppers paprika powder cumin fresh lime juice chopped parsley vegetable broth canned diced tomatoes salt and pepper red pepper flakes (optional) RECIPE PREPARATION Heat some oil in a large pot or pan and sauté the onion for 2-3 minutes or until it becomes translucent. Then add the garlic and the bell pepper and cook for another 2 minutes. Add the rest of the ingredients except for the lime juice, the green onions, and the parsley. Cover with a lid and cook for 20 minutes on medium heat. Stir once in a while to make sure your Mexican quinoa is not burning or sticking to the bottom of the pan. Then stir in the lime juice, the green onions, the parsley and season with salt, pepper, and red pepper flakes. Serve with avocado on top.

Buddha Noodles

INGREDIENTS 12 oz. package udon noodles 3 tbsp. smooth peanut butter 3 tbsp. soy sauce 2 tbsp. sesame oil 1 tbsp. honey 1 tbsp. lime juice 1 clove garlic, minced 2 c. Shredded chicken 2 c. broccoli florets, steamed 2 avocados, thinly sliced 2 green onions, thinly sliced 1 tsp. sesame seeds RECIPE PREPARATION In a large pot of salted boiling water, cook noodles according to package instructions. Drain noodles and rinse with cold water to cool. Return noodles to saucepan. Add peanut butter, soy sauce, sesame oil, honey, lime juice, and garlic. Stir until sauce is creamy and noodles are fully coated. If the sauce is too loose, turn heat to low and cook until the sauce has thickened, about 1 minute. Divide noodles between bowls. Top each serving with chicken, broccoli, avocado, and green onions. Garnish with sesame seeds and serve warm or at room temperature.

Bang Bang Cauliflower

INGREDIENTS 3 tbsp. extra-virgin olive oil 2 tbsp. sweet chili sauce 1 tbsp. sriracha Juice of 1 lime 3 cloves garlic, minced 1 medium cauliflower, cut into florets kosher salt Freshly ground black pepper 1 tsp. Chopped cilantro, for garnish RECIPE PREPARATION Preheat oven to 425º. In a small bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic. On a large baking sheet, toss cauliflower in the sauce until fully coated. Season generously with salt and pepper. Spread into an even layer and roast until slightly charred and tender, 30 to 35 minutes. Garnish with cilantro and serve. FOR THE AIR FRYER- In a large bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic. Add cauliflower to the bowl, season generously with salt and pepper, and toss well to combine. Place one-third of the cauliflower in a single layer in the basket of the Air Fryer. Cook at 360º for 12 minutes, tossing halfway through.

Recipes of the world

Search This Blog