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Covid-19 stay-home recipe: Chill out with this chilli crab dip

At a loss as to what to cook today? Fret not. In this daily series, STFood Online Editor Hedy Khoo features nourishing recipes you can whip up

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Hedy Khoo on 16 Jun 2020

The Straits Times

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How can you get a taste of chilli crab at home without going the whole hog and handling live crabs?

 

Try this Chilli Crab And Scallop Dip.

 

Chilli crab is a classic local favourite that is Singaporean in origin. Past reports acknowledged chef Cher Yam Tian as the creator of the dish in the 1950s, first peddling it from a pushcart in the East Coast.

 

For my pared-down version, I use crab meat so there is no fussing about with live crabs. I throw in some scallops for an extra touch of decadence.

 

Cook the spice paste when you are free and keep it in the fridge. Freeze the paste if you intend to keep it longer than two days.

 

Get store-bought crushed peanuts that come without sugar or use baked cashew nuts. Grind and add them to the gravy at the very end - it adds flavour and thickens the gravy.

 

If you have no grinder, use a meat pounder or rolling pin to bash the cashew nuts while they are in the bag. The beaten eggs also act as a thickening agent.

 

Chicken stock will add flavour, but if you do not have any on hand, water will do fine, as the spice mix will give sufficient punch.

 

If you do not mind the extra labour, deep-fry store-bought mantou until they are golden brown for a delectable accompaniment to the dip.

 

For a healthier option, toast the mantou in the oven. You will not get that attractive golden hue, but it will still be great for mopping up the gravy.

 

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CHILLI CRAB AND SCALLOP DIP

 

INGREDIENTS

 

  • 30g dried chillies
  • 5 red finger chillies, sliced
  • 3 garlic cloves
  • 220g shallots
  • 15g galangal, diced
  • 15g ginger, diced
  • 2 lemongrass stalks, finely sliced (use 5cm of the white root part)
  • 3 candlenuts
  • 2cm piece of belacan paste
  • 4 Tbs cooking oil
  • 800ml water or chicken stock
  • 3 Tbs tomato ketchup
  • 2½ Tbs sugar
  • 8 scallops
  • 300g crab meat
  • 2 beaten eggs
  • ½ tsp salt
  • 30g baked cashew nuts, crushed

 

METHOD

 

1. De-seed the dried chillies. Boil in hot water until soft. Rinse and set aside.

 

2. Blitz the dried chillies, red finger chillies, shallots, garlic, shallots, galangal, ginger, lemongrass, candlenuts and belacan together. Add a little water to help the blender blades rotate smoothly.

 

3. Heat 4 Tbs cooking oil in a wok or deep frying pan. Fry the spice mixture over low heat for 15 to 20 minutes until fragrant.

 

4. Add water and stir. Once the mixture is smooth and comes to a boil, add the tomato ketchup and sugar.

 

5. Bring it to a simmer, add the scallops and cook for 1 minute.

 

6. Add the crab meat.

 

7. Bring mixture to a boil and stir in the egg.

 

8. Season with salt.

 

9. Add the crushed cashew nuts.

 

10. Serve piping hot.

 

Serves four to five

 

Source: The Straits Times © Singapore Press Holdings Limited. Reproduced with permission.

 

 

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