A national favourite, this version of the chilli crab by Chef Eugene See, Head Chef of Birds Of A Feather, is given a unique twist by adding Sichuan spices to tempura soft shell crab.
- 1 soft shell crab, cut into 4
- 1 egg white
- Mantou or rice, as preferred
- 3 g garlic powder
- 3 g onion powder
- 2 g coriander seeds
- 2 g salt
- 5 g Sichuan peppercorns
- 50 g tempura flour
- 5 g chilli powder
- 100 ml ice water
- 20 g garlic, minced
- 30 g ginger, minced
- 10 g shallots, minced
- 15 g leeks, sliced
- 5 g dried chillies
- 5 g chilli padi, sliced
- 5 g green chillies, sliced
- 8 g Sichuan peppercorns
- 3 g sesame seeds
- 10 g spicy dou ban jiang or chilli bean sauce
- 50 ml tomato ketchup
- 200 ml water
- 1 tsp sesame oil
- 1 tsp chilli oil
- 1 tsp light soy sauce
- 20 g sugar
- 10 g spring onion, chopped
Clean and wash soft shell crab under water. Remove the eyes and gills. Cut into 4 pieces and keep cool in chiller until ready to use.
TEMPURA BATTER Blend all the dry ingredients. Put into a large steel bowl. Mix in ice water to create a batter. Keep resulting batter cool.
Dip each section of crab into the batter – ensure pieces are well-coated.
Heat oil to 175 C. Or drop a little batter in, it should turn golden and rise to the surface. Carefully place one or two crab sections into the hot oil and cook until golden brown (about 2 mins). Remove with a slotted spoon or a flat strainer and drain on clean paper towel.
SAUCE Using a wok or saute pan on medium high heat, stir-fry minced garlic, ginger, and shallots.
Add in cut leeks, chilli padi, green chillies, dried chillies, and Sichuan peppercorns, and continue stir-frying until fragrant.
Add in spicy dou ban jiang. Stir-fry for 30 secs, then add in tomato ketchup, and water. Bring up to a boil and simmer for roughly 5 mins until the sauce is thick but runny.
Season with light soy sauce, salt, and sugar to taste.
Add the chopped spring onion and finish by drizzling the chili oil and sesame oil on top. Leave the oils to seep into the sauce.
Deep-fry egg white in hot oil until fluffy and carefully remove from oil and drain on clean paper towel.
To serve, place the sauce on the plate. On top of the plated sauce, stack deep-fried egg white and tempura soft shell crab. Best with mantou or steamed rice.
Chef’s Tip: Serve the spicy crab with fried mantou or rice.
Recipe: Eugene See / Photo: Andy Wong/Rave Photography