Singapore Chili Crab - In Collaboration with KRA Sanctuary

Daniel
Aug 1, 2023
4 min read

Updated: May 20

Singapore's food culture is a delightful fusion of various influences, combining Malay, Indian, Chinese, and Western cuisines. Among our famous dishes, Chili Crab stands out as a beloved favorite. Its origins can be traced back to Mdm Cher Yam Tian in the 1950s when she decided to add chili sauce to her usual stir-fried crab, breaking away from the traditional tomato sauce.

Mdm Cher and her husband started selling this innovative "chili crab" from their pushcart along the east coast of Singapore. The dish gained immense popularity, leading to the opening of Palm Beach restaurant in 1962 on Upper East Coast Road. Eventually, in 1984, the couple sold the restaurant and moved to New Zealand.

In the 1960s, renowned Chinese cuisine chef Mr. Hooi Kok Wah took the concept of chili crab to another level by creating a delicious gravy using lemon juice, vinegar, sambal, tomato paste, and egg white. This version has since become a beloved favorite among Singaporeans.

In my take on this iconic dish, I decided to make crab cakes and pair them with a rich roux-based chili crab sauce. Additionally, I crafted a delightful sandwich using fried mantou, crab cakes, and a luscious sauce. To complement the culinary experience, I am proud to collaborate with KRA Sanctuary and their artsy plates and bowls. So without further ado, let's dive into the mouthwatering recipe!

Ingredients:

(Serve 4)

Simple Stock:
Water, 1L
Miso Paste, 1 TBSP
Spice Mix / Rempah:
Dried Kashmiri Chilies, 10g Adjust to Preference
Red Onion Wedged, 1
Garlic Crushed, 5 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"
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
Bleached All Purpose Flour, 30g
Unsalted Butter, 30g
Kewpie Mayo, 1.5 TBSP
Sea Salt, Pinch
Black Pepper, Pinch
Mushroom Powder, Pinch
Pure Honey, 1 TBSP Adjust to Preference
Crab Cakes:
Fried Mantou Homemade, 1 + More For Serving
High Quality Crab Meat, 500g
Scallions Thinly Sliced, 1 TBSP
Kewpie Mayo, 1.5 TBSP
Sambal Homemade, 1/2 TBSP Adjust to Preference
Egg, 1
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch

Equipment:

Blender / Food Processor / Stick Blender
Cast Iron Skillet / Pan
Oven
Sauce Pot
Pastry Rings

Directions:

Please visit my “How To Make Mantou / Bao / Turnover Bao" page for the recipe.
Please visit my “How To Make Sambal” page for the recipe.
Prepare the Simple Stock
In a sauce pot over medium heat, add water and miso paste.
Stir until dissolved, then toss in any vegetable scraps.
Bring to a simmer and cook for 5 to 8 minutes.
Remove from heat, cover, and steep for 10 minutes.
Strain and discard solids. Set the stock aside.
Make the Spice Mix (Rempah)
Soak dried chilies in hot water for about 30 minutes until softened.
Discard the soaking water, deseed the chilies, and transfer them to a blender with the rest of the spice ingredients.
Blitz into a paste using a stick blender, blender, or food processor.
Set aside.
Cook the Chili Crab Sauce Base
In a skillet over medium heat, toast belacan until aromatic, breaking it down with a spatula.
Drizzle in olive oil and stir until well combined.
Add the rempah and cook until the liquid mostly evaporates.
Deglaze with a splash of the simple stock.
Stir in ketchup, hoisin, and oyster sauce.
Continue sautéing until the sauce deepens in color.
Add ½ cup of stock and cook for another 1 to 2 minutes.
Remove from heat and set aside.
Make the Final Sauce
In a separate pot, melt butter and whisk in flour.
Cook, whisking continuously, until golden brown (about 8 to 10 minutes).
Slowly whisk in 180g of simple stock until smooth.
Stir in the chili crab sauce base.
Add kewpie mayo and honey.
Season to taste with salt, pepper, and mushroom powder.
Blitz until smooth using a stick blender or regular blender if preferred.
If too thick, loosen with a splash of stock.
Set aside until ready to use.
Prepare the Crab Cakes
Preheat oven to broil.
Blitz fried mantou into fine crumbs.
In a large bowl, combine crab cake ingredients with 1.5 TBSP of mantou crumbs.
Using a pastry ring, shape into 4 to 6 crab cakes on a parchment-lined tray.
Broil for 5 to 7 minutes, then flip and broil the other side until lightly browned.
To Serve
Spoon chili crab sauce into serving bowls.
Sprinkle with fresh lime zest.
Serve crab cakes with fried mantou on the side.
Optional: Slice fried mantou lengthwise and turn this into a sandwich with crab cakes and sauce.