Delicious Australia – (11)November 2018

PHOTOGRAPHY

BEN DEARNLY

STYLING

KIRSTEN JENKINS

MERCHANDISING

EMMALY STEWART

2018 MasterChefwinnerSashi Cheliahkicks off his

year as adelicious. columnist with a Singaporean

classic you’ll want to get your claws into.

GET CRACKING

@sashi_cheliah

FORMYFIRSTrecipe fordelicious.,I’mlookingtomySingaporeanheritage.
Notonlyisitoneofthecountry’snationaldishes–you’llfinditineveryhawker
centre and seafood restaurant around the city – more importantly, it is also my
wifeRabicca’s favourite meal.
I’mtalkingaboutchillicrab,whichismostcommonlymadeusingmudcrab.The
secrettoachievingamazingresultsistochoosegood-qualitycrabmeat.Andthen
there’sthesauce...Thecrabiscookedinachillipasteuntilthemeatissucculent
andtender.Thatsweet,spicyandtangycoveringwillhookyoufromyourfirstbite.
A greatwaytosavourthesauceiswithaserveofmantou,alightandfluffyChinese
steamedbun.ThoughinSingaporeit’scommonlyfriedwhen accompanying chilli crab.
Justdipitintothatwonderfulsauceandsoakitallup.
Crabloversusuallygettheirhandsmessyeatingthisdish.Useyourteeth,malletsand
handstocrackopentheshellandenjoythemeat–it’sallpartofthefun.Andthearoma
you’ll unleash adds to the whole experience. Cooked at home, you can’t go wrong!

SINGAPORE CHILLI CRAB

SERVES 2-4

1x1.1kglivemudcrab

10 dried long red chillies, seeds removed

5 long red chillies, roughly chopped

30g galangal, peeled, finely grated

6 Asian (red) eschalots, finely chopped

6garliccloves,chopped

1 lemongrass stalk (white part only),

chopped

6 candlenuts (from Asian food shops –

substitute water chestnuts), chopped

Juiceof1lime

2 tbs belacan (roasted shrimp paste)

100ml sunflower oil

2tbscastersugar

100mltomato ketchup

2eggs,lightlybeaten

Shreddedlong green shallot, coriander

sprigs and fried mantou (optional – from

Asian food shops), to serve

Freezecrabfor2hourstoputtosleep.Place

crabonitsbackonaboard.Workingquickly,

lift the abdominal flap and insert a knife

through body directly underneath where the

tipoftheflapwas.Insertknifethroughthe

shallowdepressionatthefrontofthebody,

below the mouthparts, at a slight angle away

from the face. Quarter crab, discarding gills.

Using a rolling pin, gently crack claws

part-way through. Chill until needed.

Meanwhile,soakdriedchilliesinabowlof

warm water for 20 minutes or until softened.

Drainandchop.Whizallchillies,galangal,

eschalot, garlic, lemongrass, candlenut and

limejuiceinafoodprocessortoapaste.

Heatawokorlargefrypanoverhighheat.

Add belacan and cook, stirring constantly,

for 1 minute or until fragrant. Add chilli paste

and cook, stirring regularly, for 2 minutes or

untildarkenedslightly.Addoilandbringto

a simmer. Add sugar, ketchup and^1 / 2 tsp

salt flakes, and cook, stirring regularly, for

2 minutes or until reduced slightly. Add crab

and 1 cup (250ml) water, stirring until well

combined.Reduceheattoagentlesimmer,

cover and cook for 10 minutes or until claw

meat is just cooked through. Stir through

egg and cook, stirring constantly, for

1minuteoruntilcookedthrough.

Scatterwith shallot and coriander, and

serve with mantou, if using.

46 delicious.com.au

MASTERCHEF.