Chilli Crab in Choux Pastry
Flavor of Southeast Asia: Wok-fried chili crab on mini mantou, drizzle with hoisin dressing

Ingredients
Chilli Crab in Choux Pastry
Calculate Dish Cost
Chilli Crab

Salted Egg Sprinkle

To Serve
Chilli Crab
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Chilli Boh 90.0 g
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Crab Meat 100.0 g
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Garlic, chopped 10.0 g
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Onion, chopped 10.0 g
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Egg, beaten 10.0 g
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White Vinegar 30.0 ml
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Cooking Oil 20.0 ml
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Knorr Tomato Sauce 3.2kg 90.0 g
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Oyster sauce 90.0 g
Salted Egg Sprinkle
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Fine Sugar 10.0 g
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Chili Powder 5.0 g
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Margarine 150.0 g
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Curry Leaf, deep-fried & crushed 20.0 g
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Fried Garlic 30.0 g
To Serve
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Frozen Choux Paste (Ready To Use) 20.0 pc
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Coriander 50.0 g
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Spring Onion, chiffonade 50.0 g
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Red chilli, chifonade 50.0 g
Preparation
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Chilli Crab
- Heat up pot with oil, stir fry chopped garlic and ginger till fragrant.
- Add in sambal, stir fry till caramalised.
- Add in Pronto Tomato Sauce, and bring to boil.
- Add in oyster sauce, sugar, vinegar, and ketchup. Let it simmer for 10 minutes.
- Fold in crab meat, and let it simmer for 2 mins.
- Lastly, fold in egg wash. Set Aside.
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Salted Egg Sprinkle
- Melt margarine and mix with other ingredients stir well.
- Heat in microwave for approximately 1 minute and 30 second. Add in remaining ingredients.
- Stir well and set aside.
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To Serve
- Slit choux pastry in half, spoon in chilli crab and salted egg sprinkle.
- Garnish with Spring Onion, Red Chilli, and Red Chilli.