Crab chili

2020-02-17T16:50:49.207Z

We prepare one of the most representative dishes of the cuisine of Singapore, changing the royal crab for the national nécoras but maintaining the tasty sauce that gives meaning to everything.

In the moment of greatest height and degree of perfection of Asian cuisine in our country, we prepare one of the most street, rogue and fun dishes of the East. Chili crab is considered the national and most iconic dish in Singapore; closely followed by his cousin the black pepper crab , my favorite. Contrary to what happens with most Asian dishes -which were born abroad and were subjected to local adaptations that differentiated them from the originals-, the chilli crab was born in Singapore, a city full of excesses and hawkers , a kind shopping centers for cheap and sometimes very tasty street food.

As it is a typical dish and little traveler, with those huge royal crabs that are available there, we will allow ourselves the luxury of using local produce but trying to be faithful to the sauce recipe, which is the key when the crab is the excuse. Ideally, roll up your sleeves, put on a bib and throw your head to devour every cubic centimeter of the incredible and delicious spicy sauce, sweet, sour and full of flavor - yes, almost as in that wonderful Netflix documentary - that thanks to its balance not masks the taste of crustacean.

I remember three that marked me in that sensation of the pleasure of eating with my hand and smearing bread: that of StreetXo while still living in the sky of El Corte Inglés de Callao, when David Muñoz accompanied him with mantou -pan Chinese- fried and his cooks They claimed that the recipe had cut stick. Also the authentic Long Beach Seafood in Singapore, where they boast importing Sri Lankan crabs and salsa is a real addictive delight, not forgetting the one I tried recently at Farmacia de Guardia, one of the recently opened restaurants in Madrid that I They have seemed more interesting, where they served me a Galician version, with kernels, really tasty.

Following in the footsteps of the latter, to carry out this recipe we are going to replace the Singapore crab with the national nickel. As most likely we do not have all the strength of the wok fire at home, it is best that we prepare a hot pan and train the turn of the wrist to move it, an art!

Difficulty

That of making enveloping movements with the wok, the pan or a similar kitchen instrument.

Ingredients

For 2 persons

4 kernels
Soft olive oil
3 garlic cloves
30 g fresh ginger
2 shallots
1 spicy red chili
500 ml chicken broth
2 tablespoons sweet chili sauce
80 g of tomato concentrate
1 lightly beaten egg
A trickle of Palo Cortado (to follow the guidelines of Dabiz Muñoz)
1 tablespoon cornstarch
Water
Fresh coriander
Fresh Chinese Chive
Fried onion

Preparation

Heat the pan over very high heat, add a little oil and the kernels and sauté them until they begin to be red. Add the Cut Stick and let evaporate, always over high heat. Remove and reserve.

In that same pan or wok, sauté the shallot, garlic and ginger very chopped in olive oil over high heat. When golden, add the sliced chili, taking care not to burn it.

Mix the cornstarch with a little chicken stock. Once the sauce is ready, add the tomato sauce, the chicken broth and the hot sauce and reduce over high heat. Add the cornstarch mixture to thicken slightly.

Break the crabs into pieces and crush the tongs.

Add the crabs to the sauce and let cook for a minute. If necessary, add a little water and at the last moment, add the beaten egg to fine thread to take a little texture.

Top with fresh cilantro, fried onion, chopped scallions and a dash of lime juice.

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Source: elparis

All life articles on 2020-02-17