My Pizza Fritta: The Singapore Chili Crab

Updated: Aug 9

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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

  • Grapeseed / 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. Hydrate the dried chilies in a bowl of hot water for about 30 mins.

  5. After the dried chilies have softened, discard the water, deseed and transfer the m into a food processor.

  6. Add the rest of the ingredients.

  7. Blitz until smooth paste forms and set aside.

  8. Prepare the chili crab sauce.

  9. In a skillet over medium heat, add in belacan.

  10. Break the belacan into fine pieces with a spatula and toast until aromatic.

  11. Drizzle in the olive oil and saute until well combined.

  12. Add in the spice mix or rempah and saute until most of the liquid is evaporated.

  13. Add ketchup, hoisin and oyster sauce.

  14. Stir well to combine.

  15. Continue sauteeing until the color has darkened.

  16. Taste and adjust for seasonings with salt and pepper.

  17. Remove from heat and set aside.

  18. In a sauce pot over medium heat, add butter and flour.

  19. Whisk to combine.

  20. Continue whisking until the mixture is brownish, for about 8 to 10 mins.

  21. Gradually add in the chicken stock while still whisking to prevent any lumps.

  22. Continue whisking until the roux has thickened slightly.

  23. Add in the spice mix gradually while still whisking until well combined.

  24. Add about 1/4 cup of hot water to the skillet and deglaze.

  25. Add that deglazed liquid into the sauce, followed by the 3 cheese and mayo.

  26. Continue whisking until fully incorporated and the cheese has melted.

  27. Remove from heat and set aside.

  28. Fry and assemble the pizza.

  29. In a skillet over medium heat, add butter.

  30. Once the butter starts to melt, add in the crab meat.

  31. Sear until lightly cooked thru'.

  32. Remove from heat and set aside.

  33. Preheat the oven to the highest temperature setting or set it to broil.

  34. If you have baking steel, use it.

  35. If not, you can use an inverted baking tray.

  36. Prepare a dutch oven or a deep fryer with at least 4 inches of oil.

  37. *Insert a wooden chopstick into the oil. If bubbles are forming around the tip of the chopstick, the temperature of the oil is ready.*

  38. After shaping the pizza dough (as shown in the recipe video), gently and carefully, drop the pizza dough into the oil away from you.

  39. Deep fry until the bottom is golden brown.

  40. Carefully flip the pizza dough.

  41. Deep fry until golden brown on the other side as well.

  42. Carefully transfer the pizza dough onto a wire cooling rack or a plate lined with kitchen paper to drain off excess oil.

  43. Spoon and spread the chili crab sauce over the pizza dough.

  44. Top the pizza off with small dollops of the seared crab meat.

  45. Lastly, grate the 3 cheeses over the top.

  46. Wack into the oven and broil until the cheese has melted.

  47. *Keep an eye on it, as the pizza will get burned very fast.*

  48. Carefully remove from the oven and transfer onto a serving plate.

  49. Garnish with some coriander, lime zest and a drizzle of gula melaka syrup.

  50. Slice and serve immediately.

  51. Repeat the steps for the remaining pizza.


Mama Mia...


A bite of heaven...

 

Recipe Video:



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