Chilli Crab Dip
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Chilli Crab Dip

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Level

difficult

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Cooking

33 min

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Preparation

32 min

Ingredients

Servings

4
Main
Crab Meat
200 g
Tomatoes
quartered
2
Tomato Ketchup
2 tbsp
Tamarind
2 tbsp
Water
for tamarind
14 cup
Vegetable oil
2 tbsp
Salt
12 tsp
White Sugar
if needed
12 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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