Chilli Crab Dip

Serving 4 pax
Preparation Time 32 mins
Skill Intermediate

200g Crab Meat
2 Tomatoes (quartered)
2 tbsp Tomato ketchup
2 tbsp Tamarind
4 tbsp Water (for tamarind)
2 tbsp Vegetable oil
½ tsp Salt
½ tsp White sugar (if needed)
125ml Water
1 Egg (lightly beaten)
1 handful Cilantro*
1 handful Chives (chopped)*

Grounded Paste:
1 Onion (medium)
3 Bird’s eye chillies*
3 cloves Garlic
5cm Fresh ginger
2 tbsp Taucheo*

*Available at your nearest FairPrice store.

  • Preparing the tamarind
    1. Soak the tamarind pulp in water for 10-20 minutes.
    2. Next squeeze and mix the pulp well, then strain through a mesh sieve. Discard the seeds and pulp after.
  • Cooking
    1. Heat oil in a large wok, then fry the paste for 2 minutes until it’s fragrant.
    2. Add tomatoes, water, ketchup, tamarind.
    3. Put in the crab meat, stir and cover to let it cook for 8-10 minutes.
    4. Taste and add salt if needed, or sugar if it’s too spicy.
    5. Put in the egg and mix gently for 20 seconds. Be sure to then turn the heat off so the egg won’t be scrambled.
    6. Garnish with the herbs and serve with fried mantou and chips.

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