CHILLI CRAB WANTON
Serves 2
Prep time 30 minutes
Cook time 1 hour 30 minutes
chilli crab sauce
• 1 small knob of ginger • 2 onions
• 7 red chillies
• 6 cloves of garlic
• 3 chilli padi
• 200g tomato purée • 2 tbsp ketchup
• 1 tbsp shrimp paste • 125ml sesame oil • 80ml light soy sauce • 2 tsp distilled vinegar • salt to taste
• 70g sugar
• 80ml water
• 1 egg
1.1 Roughly cut the ginger, onions and red chillies. Place the ingredients and garlic, chilli padi, tomato purée, ketchup and shrimp paste and a touch of sesame oil into a food processor and blend it into a paste.
1.2 In a pot, heat the rest of sesame oil until medium heat. Fry the paste in oil until it turns a slightly darker red and is fragrant. Simmer for 1 hour.
1.3 Add in light soy sauce, vinegar, salt and sugar and bring it to a boil. Continue to simmer until the flavour becomes more pronounced, roughly 15-30 minutes.
1.4 Add water to desired thickness.
1.5 Remove from heat and stir in the egg.
• 1 Sri Lankan crab/200g cooked crab meat • 80g shallots, diced
• 50g coriander, chopped
• 1 lemon
• salt and pepper to taste
• wanton skins
• egg wash
• 300ml vegetable oil
2.1 Steam the crab for 12 minutes. Carefully break apart the shell and remove all the flesh.
2.2 Season the crab flesh with shallots, coriander, zest and juice of a lemon and salt and pepper.
2.3 Place a teaspoon of the mixture on top of one wanton skin. Brush the side with egg wash, and cover with another wanton skin. Use your fingers to seal it shut, and use a circular cookie press to trim the edges.
2.4 Heat up vegetable oil for deep-frying. Deep-fry the wantons until golden brown and crispy, 2-3 minutes.
garnish
• coriander
• finely sliced red chilli
3.1 Place a tablespoon of chilli crab sauce on the plate and spread it out into a circle with the spoon. Top it with 4-6 wantons per person. 3.2 Garnish with full coriander leaves and red chilli slices.