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My Pizza Fritta: The Singapore Chili Crab

Updated: 3 days ago


Can you believe it? I actually created this pizza way back in 2016. To be honest and not self-flattering, I am still proud of myself for creating this pizza. I mean, I am completely obsessed with pizzas, and to be able to fuse that with my famous local dish is astonishing; it is Singapore's Independence Day by the way, so what better way to celebrate than making this?


As I always preach, a great pizza consists of 95% dough and 5% toppings, which means, 95% of the flavors come from the dough and you just have that 5% of toppings to pair with the dough.


So, what makes this fried pizza work so well? If you have tasted Singapore Chili Crab, you will know that the dish is served with deep fried mantou. And I thought why not take that concept and use it on fried pizza?


Like what Chris Bianco used to say, "You need to find your own metaphor in a pizza." I guess I had finally found my own metaphor for pizzas. I really hope you will give my metaphor a try. Happy Birthday, Singapore!


Ingredients:

(Make 4 pizzas)

  • Spice Mix / Rempah:

  • Dried Kashmiri Chilies, 5 Adjust to Preference

  • Red Onion Wedged, 1

  • Garlic Crushed, 4 Cloves

  • Fresh Red Chilies Deseeded, 3 Adjust to Preference

  • Lemongrass White Parts Only Finely Sliced, 1 Stalk

  • Candle Nuts / Macadamia Nuts, 3

  • Galangal Grated, 1/2 Inch

  • Fresh Lime Zest, 1 Lime

  • Fresh Lime Juice, 1 Lime

  • Chili Crab Sauce:

  • Belacan Fermented Shrimp Paste, 1 TBSP

  • High Quality Olive Oil, 2 TBSP

  • Tomato Ketchup, 2.5 TBSP

  • Hoisin Sauce, 1/2 TBSP

  • Oyster Sauce, 1/2 TBSP

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Bleached All Purpose Flour, 1 TBSP

  • Unsalted Butter, 1 TBSP

  • Chicken Stock, 175g

  • Gruyere Freshly Shredded, 1 TBSP

  • Low Moisture Mozzarella Freshly Shredded, 1 TBSP

  • Pecorino Romano Freshly Grated, 1 TBSP

  • Japanese Kewpie Mayo, 1 TBSP

  • Pizza:

  • Unsalted Butter, 1 TBSP

  • High Quality Crab Meat Fresh or Frozen, 125g

  • My Multi-Purpose Pizza Dough, 4 Dough Balls / 150g Each

  • Rapeseed / Sunflower / Canola / Peanut Oil, For Frying

  • Gruyere Freshly Shredded, A Pinch

  • Low Moisture Mozzarella Freshly Shredded, A Pinch

  • Pecorino Romano Freshly Grated, A Pinch

  • Fresh Coriander Coarsely Chopped, A Handful

  • Fresh Lime Zest, 1 Lime

  • Gula Melaka Syrup Homemade, For Drizzling

Equipment:

  • Dutch Oven / Deep Fryer

  • Cast Iron Skillet / Pan

  • Food Processor / Blender

  • Sauce Pot

  • Oven

Directions:

  1. Please visit my “How To Make Gula Melaka Syrup" page for the recipe.

  2. Please visit my “My Multi-Purpose Pizza Dough” page for the dough recipe.

  3. Prepare the Spice Mix (Rempah)

  4. Soak dried chilies in hot water for 30 mins.

  5. Discard the water, deseed, and transfer to a food processor.

  6. Add the remaining rempah ingredients and blitz until smooth.

  7. Set aside.

  8. Make the Chili Crab Sauce

  9. In a skillet over medium heat, toast belacan until aromatic.

  10. Add olive oil and saute until combined.

  11. Add the rempah and cook until the liquid has reduced.

  12. Stir in ketchup, hoisin, and oyster sauce.

  13. Continue sauteing until darkened.

  14. Season with salt and pepper. Remove from heat.

  15. Make the Cheese Roux Base

  16. In a sauce pot, melt butter and whisk in flour.

  17. Cook until golden brown, about 8 to 10 mins.

  18. Gradually whisk in chicken stock until thickened.

  19. Add the chili crab mixture in gradually and whisk until combined.

  20. Deglaze the skillet with hot water and add to the sauce.

  21. Stir in the cheeses and mayo until fully melted and smooth.

  22. Set aside.

  23. Cook the Crab Meat

  24. In a skillet over medium heat, melt butter.

  25. Sear crab meat until just cooked through.

  26. Remove from heat and set aside.

  27. Fry the Pizza Dough

  28. Heat 4 inches of oil in a dutch oven over medium heat.

  29. When bubbles form around a chopstick tip, the oil is ready.

  30. Shape your pizza dough and gently lower into the oil.

  31. Fry until golden brown on both sides.

  32. Transfer to a rack or paper towel to drain.

  33. Assemble and Bake

  34. Spread chili crab sauce over the fried dough.

  35. Add dollops of seared crab meat.

  36. Grate the 3 cheeses over the top.

  37. Broil in the oven until cheese melts and browns slightly.

  38. Remove and garnish with coriander, lime zest, and gula melaka drizzle.

  39. Slice and serve hot.


Mama Mia...


A bite of heaven...

Recipe Video:




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