Chilli Crab Dip
Level
difficult
Cooking
33 min
Preparation
32 min
Ingredients
Servings
4
| Main | |
Crab Meat | 200 g |
Tomatoes quartered | 2 |
Tomato Ketchup | 2 tbsp |
Tamarind | 2 tbsp |
Water for tamarind | 1⁄4 cup |
Vegetable oil | 2 tbsp |
Salt | 1⁄2 tsp |
White Sugar if needed | 1⁄2 tsp |
Water | 125 ml |
Egg lightly beaten | 1 |
Cilantro garnish | 1 |
Chives chopped, garnish | 1 bunch |
| Grounded Paste | |
Onion medium | 1 |
Chilli Padi sliced | 3 |
Garlic | 3 cloves |
Ginger 5 cm | 1 piece |
Taucheo | 2 tbsp |
How to cook
Preparing the tamarind
- Soak the tamarind pulp in water for 10-20 minutes.
- Next squeeze and mix the pulp well, then strain through a mesh sieve. Discard the seeds and pulp after.
Cooking
- Heat oil in a large wok, then fry the paste for 2 minutes until it’s fragrant.
- Add tomatoes, water, ketchup, tamarind.
- Put in the crab meat, stir and cover to let it cook for 8-10 minutes.
- Taste and add salt if needed, or sugar if it’s too spicy.
- 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.
- Garnish with the herbs and serve with fried mantou and chips.
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