My Pizza Fritta: The Singapore Chili Crab
- Daniel
- Aug 7, 2022
- 3 min read
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:
Please visit my “How To Make Gula Melaka Syrup" page for the recipe.
Please visit my “My Multi-Purpose Pizza Dough” page for the dough recipe.
Prepare the Spice Mix (Rempah)
Soak dried chilies in hot water for 30 mins.
Discard the water, deseed, and transfer to a food processor.
Add the remaining rempah ingredients and blitz until smooth.
Set aside.
Make the Chili Crab Sauce
In a skillet over medium heat, toast belacan until aromatic.
Add olive oil and saute until combined.
Add the rempah and cook until the liquid has reduced.
Stir in ketchup, hoisin, and oyster sauce.
Continue sauteing until darkened.
Season with salt and pepper. Remove from heat.
Make the Cheese Roux Base
In a sauce pot, melt butter and whisk in flour.
Cook until golden brown, about 8 to 10 mins.
Gradually whisk in chicken stock until thickened.
Add the chili crab mixture in gradually and whisk until combined.
Deglaze the skillet with hot water and add to the sauce.
Stir in the cheeses and mayo until fully melted and smooth.
Set aside.
Cook the Crab Meat
In a skillet over medium heat, melt butter.
Sear crab meat until just cooked through.
Remove from heat and set aside.
Fry the Pizza Dough
Heat 4 inches of oil in a dutch oven over medium heat.
When bubbles form around a chopstick tip, the oil is ready.
Shape your pizza dough and gently lower into the oil.
Fry until golden brown on both sides.
Transfer to a rack or paper towel to drain.
Assemble and Bake
Spread chili crab sauce over the fried dough.
Add dollops of seared crab meat.
Grate the 3 cheeses over the top.
Broil in the oven until cheese melts and browns slightly.
Remove and garnish with coriander, lime zest, and gula melaka drizzle.
Slice and serve hot.
Mama Mia...
A bite of heaven...
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